Print It
|
6 Tblsp Butter, Softened 1 Cup Sugar 2 Eggs ½ Cup Milk 1 Cup Fresh Blueberries, Washed 1 ½ Cups All Purpose Flour 1 Tblsp Baking Powder ¼ Tsp Salt 1 ½ Tblsp Lemon Zest (Grated Rind) 1 Tsp Lemon Juice Preheat oven to 305 Degrees F. Grease & dust with flour a loaf or Bundt pan. In a mixer fitted with a paddle, cream the butter and the sugar. Add the eggs, and mix. Sift together the flour, baking powder & salt. Add the dry ingredients, alternately with the milk, to the butter mixture. Mix completely. Then add in the blueberries, lemon & juice. Stir carefully, so as not to crush the berries. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. *Note- In Summer, when blueberries are in season and at their best, this is a great recipe to multiply and freeze the finished cakes for later. Serves 8-10.
|