Ingredients: |
Ingredients: 1 pound (4 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
¼ cup fresh lemon juice
1 tablespoon vanilla extract
2 teaspoons lemon extract
4 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons grated lemon zest
1 cup milk
2 cups blueberries (fresh or frozen. If using frozen, don’t thaw first)
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Directions: |
Directions:Preheat the oven to 350°F.
Generously spray the bottom and sides of a 10-inch bundt or tube pan with nonstick spray.
In a large bowl, cream together the butter and sugar with an electric mixer at high speed until light and fluffy. Beat in the lemon juice, and the vanilla and lemon extracts. Add the eggs one at a time, beating well after each.
In a second bowl, sift together the flour, baking powder, and salt. Stir in the lemon zest, and mix until it is well distributed.
Stir one-third of the flour mixture into the butter mixture, then stir in half the milk. Add another third of the dry mixture, then the rest of the milk, stirring after each addition until well blended. (Don’t over-mix.) Finally, add the remaining dry mixture along with the blueberries, and gently fold together until everything is thoroughly combined.
Spread the batter into the prepared pan. Bake in the center of the oven for 50-60 minutes, or until a sharp knife inserted all the way into the center comes out clean.
Allow to cool in the pan for about 15 minutes, then turn out the cake onto a plate. Cool completely before slicing.
Yield: 12 to 16 servings
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