Lemon Blueberry Pound Cake

Submitted by Carols Kitchen

"This cake is so good. I shared this recipe with my friend, Sheila, and she takes it everywhere. I think of this as her recipe!!!! She has made it alot more than I have. I'm glad you like it Sheila!!!"

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Yields: 1 bundt cake

ingredients

• 709.77 ml sugar
• 709.77 ml flour
• 6 eggs
• 9.85 ml lemon extract
• 4.92 ml almond extract
• 4.92 ml vanilla
• 236.59 ml whipping cream
• 236.59 ml butter, softened
• 29.58 ml lemon peel, grated

• In separate bowl mix

• 14.79 ml flour
• 473.18 ml frozen blueberries

• Glaze

• 473.18 ml powdered sugar
• 29.58 ml lemon peel, grated
• 78.78 ml fresh lemon juice

directions

1. In separate bowl: Mix 1 Tbls. flour with 2 cups frozen Blueberries (set aside).
2. Cream sugar & butter.
3. Add eggs one at a time.
4. Add 1 cup flour, 1/2 cup cream, 1 cup flour, 1/2 cup cream and 1 cup flour.
5. Add lemon, vanilla & almond extract.
6. Add lemon peel.
7. Gently fold in berries.
8. Spoon batter into greased & floured bundt pan.
9. Bake at 350 for 15 minutes and reduce to 325 for app. 1 hour.

10. GLAZE:

11. Mix powdered sugar, butter, lemon juice and grated lemon peel (save some lemon peel to sprinkle on top).