Blueberry Lemon Cake

Ingredients

(The butter should be melted either by leaving it out for at least an hour or
microwaving it in 10 second intervals to soften)

1/2 pound (2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 teaspoon grated lemon zest
3 large eggs
2 cups unbleached all-purpose flour
1/2 tablespoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries frozen (not defrosted)
1/3 cup milk
1/8 cup fresh lemon juice (can use bottled juice)
1 teaspoon vanilla extract
3/4 teaspoon lemon extract
 

Directions

Preheat oven to 350 degrees.  Butter the inside of the bundt pan or use a spray.
Add the sugar to the softened butter, and beat with an electric mixer at high
speed until light and fluffy.  Beat in the lemon zest.  Add the eggs one at a
time, beating well after each.  Sift together the flour, baking powder, baking
soda, and salt into a second bowl.  Stir in the blueberries.  Mix together the
milk, lemon juice, and extracts.  Add the dry and wet mixtures alternately to
the butter mixture, beginning and ending with the dry mix. (dry-wet-dry-wet-dry).
Stir gently from the bottom of the bowl after each addition - just enough to blend.
Try not to over mix and also try to avoid crushing too many of the blueberries in
the process.  Spread the batter into the prepared pan.  Bake for 50 to 60 minutes,
or until a sharp knife inserted all the way into the center comes out clean.
Allow to cool for at least 20 minutes in the pan, then rap the pan sharply and invert
the cake onto a plate.  Cool completely before slicing.  If desired, sprinkle the top
with powdered sugar.