lemon blueberry pound cake

Mix together

1/3 cup milk
6 large eggs
1 1/2 tablespoons vanilla extract

in a small bowl. In another bowl, mix

2 2/3 cups all-purpose flour
1 teaspoon double-acting baking powder
1 1/4 teaspoons salt

Using a stand mixer or a hand mixer, cream together

3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup firmly packed light brown sugar

until they are light and fluffy. Add the flour mixture alternately with the egg mixture, starting and finishing with the flour. Beat the batter after each addition until everything is combined. Add your last ingredient

3 cups picked over blueberries, tossed with 1 1/2 tablespoons flour

in stages. Fold 1 1/2 cups into the batter. Spoon one third of the batter into a greased 10-inch bundt pan and spread it evenly. Sprinkle a half a cup of blueberries over it and then add another third of the batter and another half a cup of blueberries. Add the rest of the batter and the last of the blueberries. Bake the cake in the middle of the oven at 350 for 60-70 minutes, or till it is golden brown and the tester comes out clean.

While the cake is cooking, mix together

1/3 cup fresh lemon juice
1/2 cup granulated sugar

and heat until the sugar is dissolved. When the cake comes out of the oven, put it in a cooling rack and poke a bunch of holes in the bottom of the cake with the tester or a toothpick and then pour half of the liquid over the cake slowly, so it soaks in. After ten minutes, invert the pan and remove the cake, leaving it on the cooking rack. Poke holes all over it and brush with the remaining sauce.

I adapted this recipe from here.

Peace,
Milton