Blueberry Pound Cake

• 1 lb butter, softened
• 3 cups sugar
• 6 eggs
• 4 cups flour
• 1 tablespoon baking powder
• 12 teaspoon salt
• 1 cup milk
• 2 teaspoons lemon extract
• 12 cup fresh lemon juice
• 1 teaspoon freshly grated fresh lemon rind
• 2 cups fresh blueberries

1. Preheat oven to 350 degrees.
2. Butter and flour the bottom and sides of a 10-inch tube or bundt pan.
3. In a large bowl, cream together butter and sugar with an electric mixer at high speed until light and fluffy.
4. Add eggs, one at a time, beating well after each use.
5. Set aside.
6. Sift together the dry ingredients in a separate bowl.
7. Mix together the milk, extract and juice.
8. Add dry and wet alternately to butter mixture, beginning and ending with dry.
9. Mix by hand just enough to blend thoroughly without excess beating.
10. Fold fresh blueberries in gently with the last addition of dry ingredients.
11. Spread the batter into the prepared pan.
12. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean.
13. Allow to cool for 10 minutes in the pan, then turn out onto a plate.
14. Cool completely before slicing.

butter, sugar, eggs, flour, baking powder, salt, milk, lemon, lemon juice, lemon rind, fresh blueberries

Taken from www.food.com/recipe/blueberry-pound-cake-64888 (may not work)