Lemon Blueberry Pound Cake

A great cake with much lemon and blueberry flavor to satisfy the sweetest tooth around.

Ingredients:

• 3 cup triple sifted all purpose flour
• 3 cups sugar
• 12 eggs
• 1 cup real butter
• 8 oz cream cheese (add 1/3 at time)
• 1 cup blueberry coated with flour
• 2 Tbsp lemon extract
• 1 lemon juiced
• Dash of salt
• Super fine sugar for icing

Directions:

Mix butter and sugar together. Add the lemon extract and real lemon. Add cream cheese and 12 eggs one at time until mixed. Sift flour three times. Add a small amount at a time until all is mixed. Fold in blueberries. Carefully put batter in large cake pan and cook at 325 for 1 hour and 20 minutes. Turn out onto a plate and turn back over. Put the icing on and allow cake to cool. Take a few blueberries and lemon juice, add to super fine sugar and little milk for icing.

Number of Servings: 24

Notes from the Cook: I made this for my customers when I was in the computer business. I had a customer that had blueberry farm and he would bring them in for me to make cakes.