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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Lemon Blueberry Pound Cake
Contributed by: Jane Fitzgerald
  • 3 sticks butter
  • 3 cups sugar
  • 6 eggs
  • 8 ounce cream cheese
  • 3 cups all-purpose flour
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1 1/2 cups frozen blueberries
Ingredients should be at room temperature.
Beat butter. Add sugar to butter a little at a time and cream well. Add eggs one at a time. Add cream cheese and mix together well. Slowly add flour and mix well. Add vanilla and lemon extracts. Fold in blueberries.
Pour into greased and floured angel food pan or bundt cake pan, and bake at 350 degrees for 30 minutes. Then reduce heat to 325 degrees and bake for 55 minutes. Cool for 10 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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