Lemon Blueberry Pound Cake

• 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
• 1 tablespoon flour
• 2 cups frozen blueberries
• 2 cups powdered sugar
• 2 tablespoons lemon peel, grated
• 13 cup fresh lemon juice

1. In separate bowl: Mix 1 Tbls.
2. flour with 2 cups frozen Blueberries (set aside).
3. Cream sugar & butter.
4. Add eggs one at a time.
5. Add 1 cup flour, 1/2 cup cream, 1 cup flour, 1/2 cup cream and 1 cup flour.
6. Add lemon, vanilla & almond extract.
7. Add lemon peel.
8. Gently fold in berries.
9. Spoon batter into greased & floured bundt pan.
10. Bake at 350 for 15 minutes and reduce to 325 for app.
11. 1 hour.
12. GLAZE:.
13. Mix powdered sugar, butter, lemon juice and grated lemon peel (save some lemon peel to sprinkle on top).

sugar, flour, eggs, lemon, almond, vanilla, whipping cream, butter, lemon peel, flour, frozen blueberries, powdered sugar, lemon peel, lemon juice

Taken from www.food.com/recipe/lemon-blueberry-pound-cake-381022 (may not work)