1 lb Sweet butter; room
-temperature
3 c White sugar; room
-temperature
6 Eggs; room temperature
1 c Milk
2 ts Lemon extract
1 ts Fresh lemon rind
1 tb Baking powder
4 c Unbleached white flour
1/2 ts Salt *
2 c Blueberries
* If you use regular butter, then only use 1 ds Salt
Pre-heat oven to 350°F.
Cream together butter and sugar with an electric mixer at high speed
until light and fluffy. Add eggs, one-at-a-time, beating well after
each. Remove from electric mixer.
Sift together dry ingredients. Mix together milk and vanilla extract.
Add dry and wet to butter mixture alternately, beginning and ending
with dry. At the last stage of folding in the dry ingredients, fold
in the blueberries. Mix by hand, using a rubber spatula or wooden
spoon, after each addition. Mix thoroughly just enough to blend,
without excess beating.
Pour into buttered and floured bundt or tube pan. Bake 1 hour, or
until toothpick inserted into center comes out dry. After the cake
cools ten minutes, turn it out onto a plate. Let it cool completely
before you slice it.
