1 lb. unsalted butter, softened
3 c. sugar
6 lg. eggs
2 tsp. lemon extract or grated rind of 2 lemons
4 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. milk
2 1/2 c. blueberries, fresh or frozen

Cream butter and sugar together until very well blended. Add eggs, one at a time, mixing after each addition. Add extract or lemon rind and stir. Set aside. Mix dry ingredients. Add flour mixture to butter mixture in 3 additions, alternating with milk. Begin and end with flour. Fold in the blueberries. If using fresh blueberries, reserve 2 tablespoons flour mixture and toss with berries before using.

If using frozen berries, do not defrost. Pour into greased 12-cup Bundt or three 9 x 5-inch loaf pans. Shake or smooth with spatula to level the top. Transfer to the middle rack of the oven and bake 40 minutes for loaf or 1 hour for Bundt at 350 degrees or until test pick comes out clean. Let cool 10 minutes on rack before inverting to unmold cake.