Blueberry Muffin Pound Cake

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This is one of my favorite pound cakes. It is a great breakfast food and goes well with coffee. This cake is really moist and light. It has a nice fresh flavor with the blueberries. My entire family loves this cake,and I get requests for it all the time. It tastes like a blueberry muffin mixed with a classic pound cake.

Let’s Get Cooking!

You will need:

3 cups of Sugar

6 Eggs

2 cups of Butter softened

4 cups of All-Purpose Flour

3/4 cups Milk

2 teaspoons of Vanilla Extract

2 cups of Fresh Blueberries

Tip: Try not to open the oven door too often while baking because the cake could fall.

Tip: Test your cakes doneness by placing a toothpick into the center. If the toothpick comes out clean then the cake is done.

Directions:

Use an electric mixer and beat butter until creamy. Gradually add the sugar and beat well. Add each egg 1 at a time. Keep beating until well mixed. Gradually add the flour to the mixture and alternate it with the milk. Finally, add the vanilla extract. Fold in the blueberries with a spatula. Make sure the batter is well mixed. Pour batter into a well greased bundt pan or two loaf pans. Bake at 300F for about 1 hour and 30 minutes. Let completely cool before removing from pan. For the glaze, whisk 1-2 tablespoons of Milk with 1/4 cup of powdered sugar and 1 teaspoon of Lemon Extract. Once cake is completely cooled, drizzle glaze on top of cake.

Enjoy!

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