Ingredients
-
3 cups white sugar
-
2 cups butter, softened
-
6 large eggs
-
2 teaspoons lemon extract
-
4 cups unbleached all-purpose flour
-
1 tablespoon baking powder
-
1 teaspoon grated lemon zest
-
1 cup milk, room temperature
-
2 cups fresh blueberries
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
-
Beat sugar and butter together in a large bowl with an electric mixer until light in color and fluffy, about 5 to 7 minutes. Beat in eggs, one at a time, then stir in lemon extract.
-
Combine flour, baking powder, and lemon zest; gradually stir into cake batter alternating with milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed, scraping the bottom and sides of the bowl often. Gently fold in blueberries; spoon batter into the prepared pan.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 20 minutes. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts (per serving)
509 | Calories |
26g | Fat |
65g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 509 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 15g | 77% |
Cholesterol 132mg | 44% |
Sodium 288mg | 13% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 1g | 5% |
Total Sugars 40g | |
Protein 7g | 13% |
Vitamin C 2mg | 2% |
Calcium 92mg | 7% |
Iron 2mg | 11% |
Potassium 104mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.