Cream Cheese & Wild Blueberry Pound Cake

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6-3/4 oz. (1-1/2 cups) all-purpose unbleached flour

1 tsp. pure vanilla extract

1 tsp. grated lemon zest

1/2 tsp. salt

1/2 tsp. baking powder

1-1/2 cups sugar

3 oz. cream cheese, at room temperature (I like Philadelphia brand)

4 large eggs, at room temperature

1 cup wild blueberries

4 oz. (1/2 cup) unsalted butter, slightly soft (70°F)

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