Ingredients

• 1 pound butter (room temperature)
• 3 cups sugar 
• 6 eggs (room temperature)
• 1 cup milk
• 3 tsp lemon extract
• The zest of one lemon
• 1 Tsp baking power
• 1/2 tsp salt
• 4 cups of flour
• 2 cups fresh blueberries

Cream together the butter and the sugar with an electric mixer until light and fluffy. Add the eggs one at a time beating well after each. Mix the flour and the baking powder together. Combine the lemon extract, lemon zest, and milk alternately adding the dry and wet ingredients mixing by hand until combined without excess beating.

Pour into a well buttered and floured bundt or tube pan. Bake at 350 degree for 1 hour 15 minutes or until a tooth pick inserted into the center comes out dry. Let cool for 15 minutes on a cooling rack and then turn unto a plate.  Let it cool completely before serving.