Blueberry Lemon Sour Cream Bundt Cake
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine
2 teaspoons pure lemon extract
3 cups sugar
6 eggs
1 cup sour cream
1 1/2 cups blueberries, frozen is fine
Grease and flour Bundt or 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. Gently stir in blueberries.
Pour into prepared pan and bake at 350 degrees for 70 to 80 minutes.(More at
this altitude. Test with toothpick.) Let cool for 20 minutes in the pan, then
invert onto a rack to cool completely.
Serves at least 14.
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