About this recipe:This is a moist and rich blueberry pound cake with the added brightness of lemon. If you don't have lemon extract, try adding more lemon zest along with fresh lemon juice. You can use two 20cm or 23cm cake tins instead of the tube cake tin, if desired.
450g butter, softened
600g caster sugar
250ml milk, room temperature
2 teaspoons lemon extract
1 tablespoon baking powder
500g plain flour
1 teaspoon grated lemon zest
300g fresh blueberries
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat the oven to 180 C / Gas 4. Grease and flour a 25cm Bundt tin or tube cake tin.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder and lemon zest; stir into the cake mixture alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the cake mixture is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the cake mixture into the prepared tin.
Bake for 1 hour in the preheated oven, or until a skewer inserted into the centre comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.