Ingredients

1 pound butter, salted
3 C. sugar
6 eggs
1 C. milk
2 tsp. lemon extract
1 tsp. fresh lemon rind, grated
1 Tbsp. baking powder
4 C. all-purpose flour
2 C. fresh or frozen blueberries

Cooking Instructions

Preheat oven 350 degrees. Cream butter and sugar with an electric mixer. Add eggs, one at a time mixing on medium speed. Combine milk and lemon extract in a separate bowl. Combine baking powder and three C. of flour in a separate bowl. While running the mixer on low speed alternately add the wet and dry ingredients. Mix until smooth and well combined. Toss the blueberries with the remaining 1 C. of flour and gently fold into the batter. Pour into a greased and floured bundt pan. Bake for one hour, cool for 10 minutes, then turn out onto a platter. This makes a delicious breakfast bread or a midafternoon treat with tea or coffee.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)