Blueberry-Lemon Pound Cake
Ingredients
* 2 cups butter <#>, softened
* 3 cups white sugar <#>
* 1 cup milk, room temperature
* 6 eggs
* 2 teaspoons lemon extract
* 1 tablespoon baking powder
* 4 cups unbleached all-purpose flour <#>
* 1 teaspoon grated lemon zest
* 2 cups fresh blueberries
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour
a 10 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and
fluffy. Beat in the eggs one at a time, then stir in the lemon
extract. Combine the flour, baking powder, and lemon zest; stir into
the batter alternating with the milk. I like to use a spatula and
stir by hand, mixing just until blended so the batter is not over
mixed. Be sure to scrape the bottom and sides of the bowl often.
Fold in the blueberries. Spoon the batter into the prepared pan.
3. Bake for 1 hour in the preheated oven, or until a toothpick inserted
into the center comes out clean. Let cool in the pan for at least 10
minutes, then invert onto a wire rack to cool completely.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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