Blueberry Pound Cake
2 Cups sugar
1 Cup shortening
4 Large eggs — or 5 medium eggs
1/4 Teaspoon yellow food coloring
1/2 Teaspoon almond extract
1 1/2 Teaspoons vanilla extract
2 Tablespoons Adams Butter flavoring
3 Tablespoons lemon extract
1/2 Cup buttermilk
3 Cups all-purpose flour
1/2 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon baking soda
2 1/2 Cups whole blueberries — drained and rinsed
Preheat oven to 325 degrees.
Cream sugar and shortening. Beat in eggs one at a time.
Add yellow food coloring, almond extract, vanilla extract, butter
flavoring, and lemon extract to buttermilk; blend well and set aside.
Sift flour, salt, baking powder and baking soda together; add to batter
alternating with buttermilk until evenly distributed.
Fold in blueberries, reserving a few for garnish.
Pour into a 10″ bundt or stem pan that has been lightly greased, but not
floured. Bake 1 hour and 10 minutes. Allow to cool 15 minutes before
removing from pan.
While cake is still warm brush on glaze with pastry brush covering top and
sides. Garnish with a few reserved blueberries.
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