Blueberry Almond Bundt Cake

Author: Canadian Living

Decorative Bundt pans create beautiful bakery-style cakes. Because this berry-strewn treat is moist, plan to make and eat it the same day.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 1/2 cup butter softened
  • 3/4 cups granulated sugar
  • 2 eggs
  • 1 tablespoon lemon rind
  • 1 tablespoon lemon juice
  • 1 1/2 cup all-purpose flour
  • 1/2 cup ground almond
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup sour cream
  • 1 1/2 cup fresh blueberry
Icing:
  • 1 cup icing sugar
  • 2 tablespoons milk
  • 1/4 teaspoon almond extract
  • 1/4 cup almond slices toasted

Method

Grease 10-cup (2.5 L) decorative Bundt or tube pan.

In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemon rind and juice.

In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt ; stir half into butter mixture. Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; let cool.

Icing: In small bowl, combine sugar, milk and almond extract; drizzle over cake. Sprinkle with almonds.

Nutritional facts <b>Per serving:</b> about

  • Sodium 210 mg
  • Protein 4 g
  • Calories 226.0
  • Total fat 11 g
  • Cholesterol 49 mg
  • Saturated fat 6 g
  • Total carbohydrate 29 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blueberry Almond Bundt Cake

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