Recipe for Blueberry Pound Cake 
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Yield:
8
Ingredients:
Amount Ingredient
2 cup sugar
1 cup shortening
4 lrg eggs, or 5 medium eggs
1/4 tsp yellow food coloring
1/2 tsp almond extract
1/2 tsp vanilla extract
2 tbl Adams Butter flavoring
3 tbl lemon extract
1/2 cup buttermilk
3 cup all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Instructions:
Instructions: Preheat oven to 325 degrees.

Cream sugar and shortening. Beat in eggs one at a time.

Add yellow food coloring, almond extract, vanilla extract, butter flavoring, and lemon extract to buttermilk; blend well and set aside.

Sift flour, salt, baking powder and baking soda together; add to batter alternating with buttermilk until evenly distributed.

Fold in blueberries, reserving a few for garnish.

Pour into a 10" bundt or stem pan that has been lightly greased, but not floured. Bake 1 hour and 10 minutes. Allow to cool 15 minutes before removing from pan.

While cake is still warm brush on glaze with pastry brush covering top and sides. Garnish with a few reserved blueberries.

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