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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: