Lemon Blueberry Pound Cake

By bonitariley

MAKES
3 loaves
ACTIVE TIME
20 min.
SAVE RECIPE

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.