photograph by Matt Hulsman

Yield: 10-12 servings.

1 pound unsalted butter, softened
3 cups sugar
6 large eggs, room temperature
4 cups cake flour
1 cup whole milk, room temperature
1 teaspoon lemon extract
1 teaspoon orange extract
2 teaspoons vanilla extract
1½ cups fresh or frozen blueberries


2 cups confectioners’ sugar
¼ cup fresh lemon juice
2 tablespoons unsalted butter, softened
1 tablespoon lemon zest

Preheat oven to 300°. Lightly grease a 10-inch tube pan with vegetable oil or butter. Sprinkle a light coating of cake flour over greased surface. Tap to remove any excess flour.

Using an electric mixer, beat butter at medium speed for 2 to 7 minutes or until creamy. Gradually add sugar, on medium speed, until fluffy and light in color. Add eggs, 1 at a time, beating just until the yolks disappear.

Add flour to creamed mixture, a little at a time, alternating with milk and ending with flour. Beat at low speed, just until blended, after each addition. Add extracts and blend for 1 minute. Fold in blueberries with a spatula.

Pour batter into tube pan. Bake at 300° for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes. Remove from pan and cool completely on a wire rack.

For the glaze: Beat confectioners’ sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half of the glaze over the cake; let cool. Pour remaining glaze over the cake.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.