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Pound: Blueberry Pound Cake




Source of Recipe


Internet


List of Ingredients




1 cup butter flavored shortening
2 cups sugar
4 eggs
1/4 teaspoon yellow food coloring
1/2 teaspoon almond extract
1-1/2 teaspoons vanilla extract
3 tablespoons lemon extract
1/2 cup buttermilk
3 cups self-rising flour
2-1/2 cups blueberries


Recipe



Preheat oven to 325°F. Spray a 10-inch Bundt pan with non-stick vegetable spray.

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

In a small bowl, combine food coloring, extracts, and buttermilk; mix well.

Add flour and buttermilk mixture alternately to creamed mixture, beating well after each addition. Fold in blueberries. Pour into prepared Bundt pan.

Bake for 1 hour and 10 minutes or until a tester inserted in the center comes out clean. Cool in Bundt pan for 20 minutes. Remove from Bundt pan; cool completely on a wire rack.

SERVES 12