"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Blueberry Lemon Cake Recipe

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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.




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