Blueberry-Lemon Pound Cake Popular Recipes

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Blueberry-Lemon Pound Cake

"This is a tangy variant of an vintage recipe. Blueberry pound cake with the brought spark of lemon. I adore it and so do my kids."

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-motive flour
1 teaspoon grated lemon zest
2 cups fresh blueberries

Instructions :

Prep : 30M	Cook : 16M	Ready in : 1H30M

Preheat the oven to 350 ranges F (a hundred seventy five degrees C). Grease and flour a 10 inch Bundt pan.
In a big bowl, cream together the butter and sugar till light and fluffy. Beat in the eggs one at a time, then stir within the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to apply a spatula and stir by using hand, mixing just until blended so the batter isn't over blended. Be certain to scrape the lowest and facets of the bowl frequently. Fold in the blueberries. Spoon the batter into the prepared pan.
Bake for 1 hour within the preheated oven, or till a toothpick inserted into the middle comes out smooth. Let cool inside the pan for as a minimum 10 mins, then invert onto a cord rack to chill absolutely.

Notes :

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