Blueberry-Lemon Pound Cake

Name: Blueberry-Lemon Pound Cake
Total time: 90
Yield: 16
Ingredients: 3 cups white sugar; 2 cups butter, softened; 6 eggs; 2 teaspoons lemon extract; 4 cups unbleached all-purpose flour; 1 tablespoon baking powder; 1 teaspoon grated lemon zest; 1 cup milk, room temperature; 2 cups fresh blueberries

Recipe by LDYBRD from allrecipes.com

Dessert,Cake 2 Hr. 30 Mins.

Ingredients

16 servings

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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

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10- inch Bundt pan.
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.
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.
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.