Heat oven to 350. Cream the butter and sugar together in a mixing bowl until well blended and light and fluffy
Add eggs one at a time, mixing after each addition. Add extract or lemon rind and mix.
Sift flour, baking powder and salt into a separate bowl. If using fresh blueberries , reserve 2 tablespoons of the flour mixture and toss with the fresh blueberries.
Add flour mixture to butter mixture in 3 additions, alternating with milk.
Begin and end with flour. Fold in the blueberries.
Pour the batter into a greased and floured 12 in bundt pan.
Bake on the middle rack of the oven for about 1 hour or until cake tester comes out clean.
Remove from the oven and let cool on rack for 10 minutes before inverting to unmold cake. Let cake cool
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3980g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5674 (56%)|
|Amt Per Serving||% DV|
|Total Fat 630.4g||841 %|
|Saturated Fat 372.1g||1861 %|
|Monounsaturated Fat 175.2g|
|Polyunsanturated Fat 33.1g|
|Cholesterol 3998.3mg||1230 %|
|Sodium 2716.8mg||94 %|
|Potassium 5466.8mg||144 %|
|Total Carbohydrate 852g||251 %|
|Dietary Fiber 33.1g||132 %|
|Sugars, other 818.9g|
|Protein 278.8g||398 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10168
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