Lemon Blueberry Pound Cake

By srumbel

his perfect Lemon Blueberry Pound Cake recipe is a keeper for those times when you can get your hands on some delicious fresh blueberries. The recipe makes three loaves, so you will have plenty to serve to guests, share with friends, or wrap and freeze for later.
from recipegirl.com

Ingredients

• 2 cups (4 sticks) butter, at room temperature
• 3 cups granulated white sugar
• 6 large eggs
• 2 tsp lemon extract
• 1 tsp finely grated lemon zest
• 4 cups all-purpose flour
• 1 Tbsp baking powder
• 1 cup whole milk
• 3 cups fresh blueberries

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease and flour three 8x5-inch loaf pans (or spray with baking spray).

In a large bowl, use an electric mixer to combine the butter and sugar. Beat until light and fluffy. Beat in the eggs, one at a time, then beat in the lemon extract and zest.

In a medium bowl, whisk together the flour and baking powder. Beat the dry mixture in a little at a time, alternating with splashes of the milk, until all is well-combined. Stir in the blueberries. Divide the batter between the three prepared pans.

Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out clean. Let the cake cool in the pans, then slide a knife around the edge and coax them out of the pans onto a cutting board. Cut and serve, or wrap and save or freeze for later

Makes 3 loaves.