Lemon Blueberry Sour Cream Cake

3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 sticks margarine
2 teaspoons lemon extract
3 cups sugar
6 eggs
1 cup sour cream
1 1/2 cups blueberries

Grease and flour tube pan. In medium bowl, sift flour, soda and salt. In large mixing bowl, cream margarine; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition and 2 to 3 minutes after last addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, , then the balance of the flour. Mix until smooth. Stir in blueberries.

Pour into prepared pan and bake at 350 degrees for 60 to 80 minutes. Cool 20 minutes in pan, then turn onto a cooling rack. Serves at least 14.