Experimenting with baked goods!!

Since we have an abundance of eggs and blueberries at the birdnest inn, I used a recipe that called for 6 eggs.  I amended the recipe to create an almond and blueberry pound cake.  My tasters were all in agreement that it is a fabulous recipe, great for dessert or for breakfast with coffee or tea!  So here is The Birdnest Inn version:

3 cups all-purpose flour
1 tablespoon baking power
1/2 tsp salt
2 cups sugar
1 1/2 cups butter
6 eggs
1 1/2 tsp almond extract
3/4 cups milk
Handful of blueberries

Grease and flour a bundt pan.  Do not preheat oven.  In a medium bowl, mix flour, baking powder and salt. set aside
In a large bowl, cream sugar and butter until fluffy.  add eggs and almond extract.  add flour and milk and beat until smooth.  sprinkle the blueberries on the bottom of the pan and then fill with batter.  place in cool oven, set temperature to 350 degrees and bake for 60-90 minutes until a toothpick inserted into the cake comes out clean.  Enjoy!!!