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1. Beat the eggs until light.
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2. Cream the butter.
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3. Gradually add the sugar.
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4. When the mixture is very creamy, add the eggs.
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5. Sift the flour, salt and baking powder together.
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6. Add the flour alternately with the milk to the creamed butter.
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7. Add the lemon flavoring.
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8. Butter a medium-sized loaf tin. Half fill it with blueberries and pour the mixture over them.
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9. Bake in a moderate oven (375°F) for about 40 or 50 minutes.
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TIP:
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Blackberries can also be used for this cake.
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