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Blueberry Pound Cake presented by Sweet Biscuit Inn
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1 lb butter, salted
3 cups sugar
6 eggs
1 cup milk
2 tsps lemon extract
1 tsp fresh lemon rind, grated
1 Tbsp baking powder
4 cups all-purpose flour
2 cups fresh or frozen blueberries
Preheat oven 350 degrees. Cream butter and sugar with an electric mixer. Add eggs, one at a time mixing on medium speed. Combine milk and lemon extract in a separate bowl. Combine baking powder and three cups of flour in a separate bowl. While running the mixer on low speed alternately add the wet and dry ingredients. Mix until smooth and well combined. Toss the blueberries with the remaining 1 cup of flour and gently fold into the batter. Pour into a greased and floured bundt pan. Bake for one hour, cool for 10 minutes, then turn out onto a platter. This makes a delicious breakfast bread or a mid afternoon treat with tea or coffee.
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Sweet Biscuit Inn
Asheville, North Carolina
A friendly Inn for folks of all ages... in a quiet wooded neighborhood!
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Click here for pictures and information about the inn.
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More Sweet Biscuit Inn Recipes:
Whole Wheat Biscuits
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More Recipes
Cakes
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