Lemon Blueberry Pound Cake

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: 1 hr 35 mins
• Yields: 1 bundt cake

Ingredients

• 3  cups sugar
• 3  cups flour
• 6  eggs
• 2  teaspoons  lemon extract
• 1  teaspoon  almond extract
• 1  teaspoon vanilla
• 1  cup  whipping cream
• 1  cup butter, softened
• 2  tablespoons lemon peel, grated

• In separate bowl mix

• 1  tablespoon flour
• 2  cups frozen blueberries

• Glaze

• 2  cups powdered sugar
• 2  tablespoons lemon peel, grated
• 1⁄3 cup 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).