"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Lemon Cake Recipe

  Tried it? Rate this Recipe:


This recipe for Blueberry Lemon Cake, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Gladwell Holton
Added: Friday, November 7, 2008


1 lb butter
3 cups sugar
6 eggs
2 tsp. lemon extract
4 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup milk
2 1/2 cup blueberries

-Cream butter and sugar
-Add eggs one at a time
-Mix dry ingredients in a separate bowl
-Add dry mix to wet mix alternating with milk (begin and end with dry mix)
-Fold in blueberries (if using frozen berries...leave frozen. If using fresh berries, coat with small amount of flour mix prior to adding them)
-Pour batter into greased bundt pan
-Level top with spatula
-350 for 60 minutes, cool 10 minutes before plating

Personal Notes:
Personal Notes:
Cut ingredients in half to make 1 average bundt cake.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!