cups (12-oz. pkg.)
Nestlé® Toll House® Premier White Morsels, divided**
2 1/2
cups
all-purpose flour
2
tsp.
baking powder
1/2
tsp.
salt
1 1/2
cups
granulated sugar
1
cup (2 sticks)
unsalted butter, softened
2
tsp.
vanilla extract
3
large eggs
3
tbsp.
grated lemon peel (about 4 medium lemons)
1 1/3
cups
buttermilk
1
cup
fresh or frozen blueberries
1/4
tsp.
lemon extract (optional)
2
cups
fresh whole strawberries
Directions
Preheat oven to 350° F. Grease and flour 10-cup Bundt pan.
Melt 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool slightly.
Combine flour, baking powder, and salt in small bowl. Beat sugar, butter, and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels.
Gradually beat in flour mixture alternately with buttermilk just until combined. Pour half of batter into prepared Bundt pan. Sprinkle blueberries over batter; top with remaining batter and smooth down top.
Bake for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.
Melt remaining 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in lemon extract.
Drizzle over cake; allow to set for a few minutes. Place strawberries in center of cake before serving.
*cooling time extra
**May use 6 bars (two 6-oz. boxes) Nestlé® Toll House® Premier White Baking Bars instead of the morsels.
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