Red, White & Blueberry Cake

1st Place
Sandy Carberry

350 degrees, 1 hour and 15 minutes

4 cups blueberries
1 tablespoon lemon juice
4 cups flour
4 teaspoons baking powder
1 teaspoon lemon extract
1 teaspoon lemon zest
2 1/2 cups sugar
1 teaspoon salt
5 eggs
1 1/3 cup crisco oil

Wash berries, mix together with lemon juice. Set aside. Preheat oven to 350 degrees.

In a separate bowl, mix together flour, salt, sugar, lemon zest and baking powder. Use a fork to combine. Make well in center of flour mixture. Pour in eggs, lemon extract and crisco. Mix well with rubber spatula until combined. Spray bundt pan with nonstick spray. Fold in blueberry mixture. Place in oven and bake at 350 degrees for 1 hour and 15 minutes or until toothpick comes out clean. Let cake cool for ten minutes before removing from bundt pan.

Quick blueberry glaze:
1 cup mashed fresh blueberries, 1/2 cup granulated sugar. Bring all ingredients to a slow boil over medium high heat; let mixture cool. Should be a syrup-like consistency. Drizzle over cake.