Blueberry Pound Cake



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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