Lemon Blueberry Poundcake

Ingredients:
3 1/4 all-purpose flour
1 tsp coarse salt
4 sticks unsalted butter
2 cups sugar
1 tsp vanilla extract
9 large eggs
2 cups blueberries
1 tblspn lemon zest

Directions:
Preheat oven to 325. Butter two 5x9 loaf pans.
Combine flour and salt in bowl. Cream butter ans sugar in separate bowl with a mixer on high speed until light and fluffy for minutes and make sure the scrape down the sides of the bowl. Reduce the speed to medium and add the vanilla. Add the aggs, in four additions. Mix well and continue to scrape down the sides of the bowl. Reduce speed again and add the flour in four additions. Add the zest and the blueberries by folding them in and making sure they are well-distributed throughout the batter.
Divide batter into the two pans. Smooth out the tops. Bake for 65-70 minutes or until a tester inserted in the center comes out clean. Let cool in pans on a wire rack for 30 minutes. Remove from pans and cool completely on a wire rack.