Lemon Blueberry Pound Cake
Description
This tender lemon blueberry pound cake is full of fresh juicy blueberries and flavored with lemon zest and lemon extract for a lovely summer treat.
Ingredients
•
3 cups white sugar
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2 cups butter, softened
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6 eggs
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2 teaspoons lemon extract
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4 cups unbleached all-purpose flour
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1 tablespoon baking powder
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1 teaspoon grated lemon zest
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1 cup milk, room temperature
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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
Beat sugar and butter together in a large bowl with an electric mixer until light in color and fluffy, about 5 to 7 minutes. Beat in eggs, one at a time, then stir in lemon extract.
3
Combine flour, baking powder, and lemon zest; gradually stir into cake batter alternating with milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed, scraping the bottom and sides of the bowl often. Gently fold in blueberries; spoon batter into the prepared pan.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 20 minutes. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.