Blueberry Pound Cake

One of our favorites from Grandma B, and it has also become a favorite of nearly everyone in my extended family. They ask me to make it all throughout the year when we go over to Orlando for any holiday.  Luckily we have access to ripe blueberries all year.  We made this one last night with the "giant" blueberries.

Blueberry Pound Cake

2 cups sugar

1 cup butter or butter-flavored shortening

4 eggs

1/2 tsp almond extract

1.5 tsp vanilla extract

3 tbsp lemon extract

1/2 cup buttermilk

3 cups flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

2.5 cups whole blueberries, rinsed and drained

Preheat oven to 325º.

Cream sugar and butter or shortening until light and fluffy (about five minutes).  Beat in eggs, 1 at a time.  Add flavorings to buttermilk and set aside.

Sift flour with salt, baking powder and baking soda.  Add to batter, alternating with buttermilk, until evenly distributed.

Fold in berries.

Pour into a greased bundt pan (I also line it with parchment paper) and bake 1 hour 10 minutes.

Allow cake to cook 15 minutes, and remove from pan.

Glaze, if desired.

The glaze that I use is 3/4 cup powdered sugar and 1 tbsp milk or lemon juice.  Drizzle over the cake.