Ingredients
- 6 Tblsp Butter, Softened
- 1 Cup Sugar
- 2Eggs
- ½ Cup Milk
- 1 Cup Fresh Blueberries, Washed
- 1 ½ Cups All Purpose Flour
- 1 tsp Baking Powder
- ¼ Tsp Salt
- 1 ½ Tblsp Lemon Zest (Grated Rind)
- 1 tsp Lemon Juice
Preparation
1. Preheat oven to 350 Degrees F. Grease & dust with flour a loaf or Bundt pan.
2. In a mixer fitted with a paddle, cream the butter and the sugar.
3. Add the eggs, and mix.
4. Sift together the flour, baking powder & salt.
5. Add the dry ingredients, alternately with the milk, to the butter mixture. Mix completely. Then add in the blueberries, lemon & juice. Stir carefully, so as not to crush the berries.
6. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
*Note- In Summer, when blueberries are in season and at their best, this is a great recipe to multiply and freeze the finished cakes for later.
2. In a mixer fitted with a paddle, cream the butter and the sugar.
3. Add the eggs, and mix.
4. Sift together the flour, baking powder & salt.
5. Add the dry ingredients, alternately with the milk, to the butter mixture. Mix completely. Then add in the blueberries, lemon & juice. Stir carefully, so as not to crush the berries.
6. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
*Note- In Summer, when blueberries are in season and at their best, this is a great recipe to multiply and freeze the finished cakes for later.
