This recipe was handed to me from a dear friend and has been in her family for generations. I’ve tweaked it ever so slightly (because honestly the original is pretty amazing) but its simple, tasty and can either be made as a bundt cake (which I have NEVER done, but I hear is amazing!) or as 3 loaf cakes. Which is perfect because who doesn’t love sharing their baked goods! The recipe calls for 2.5 cups of blueberries but feel free to go overboard- I’ve shoved as many as four cups in and it still is amazing! The original recipe also calls for 2% milk but I’ve always used almond milk and it turns out great, so feel free to use whatever you have on hand.

Ingredients:

• 3 cups of sugar
• 4 cups of all purpose flour
• 1 cup of milk (almond milk works perfectly here too!)
• 6 large eggs
• 2.5 cups of blueberries (Frozen or fresh is fine, see note at the bottom if using fresh!)
• 1 pound of unsalted butter (if you don’t have unsalted just don’t add the salt later in the recipe)
• 2 teaspoons of lemon extract or the zest from two lemons
• 1/2 teaspoon salt
• 1 tablespoon baking soda

Directions:

1. Preheat your oven to 350F
2. Cream the butter and sugar together in a mixing bowl.
3. Add your eggs in one at a time, making sure they are thoroughly incorporated after adding each one.
4. Next add your lemon rind, mix this together and set it aside.
5. In a separate bowl sift your flour, salt and baking soda.
6. Next you’re going to add your sifted ingredients and milk to your batter in three parts, switching between the sifted ingredients and milk. Make sure to start and end with the sifted mixture.
7. Next you’re going to add in your blueberries. If they’re on the more ripe side feel free to save a little bit of the flour mixture and toss the blueberries in them to dry them out. This will help make sure you don’t crush them when you’re adding them to your batter. If you’re using frozen blueberries you won’t have this issue so don’t worry about using the flour. If you’ve been using an electric mixer up to this point make sure you do this step by hand. Just go slowly and fold them in to the batter until you feel that they are evenly incorporated, it may take a few minutes.
8. Pour the batter into three 9×5 inch loaf pants about 3/4 of the way this WILL rise in the oven! Bake for 40 minutes or until a toothpick can be popped into the center of the loaf and come out clean.

Make sure to tag me on Instagram and Facebook if you make the recipe! I love seeing what you all are cooking!