Blueberry Almond Bundt Cake

By The Canadian Living Test Kitchen

Tested till perfect

104 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Blueberry Almond Bundt Cake

This recipe makes 16 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per serving: about -
cal 226226 cal
pro 4 g4g pro
total fat 11 g11g total fat
sat. fat 6 g6g sat. fat
carb 29 g29g carb
fibre 1 g1g fibre
chol 49 mg49mg chol
sodium 210 mg210mg sodium
% RDI: -
calcium 55 calcium
iron 66 iron
vit A 99 vit A
vit C 33 vit C
folate 1010 folate

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

Ingredients

  • 1/2 cup butter , softened1/2 cup butter, softened
  • 3/4 cup granulated sugar 3/4 cup granulated sugar
  • 2 eggs 2 eggs
  • 1 tbsp lemon rind 1 tbsp lemon rind
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
  • 1/2 cup ground almonds 1/2 cup ground almonds
  • 1-1/2 tsp baking powder 1-1/2 tsp baking powder
  • 1 tsp baking soda 1 tsp baking soda
  • 1/4 tsp salt 1/4 tsp salt
  • 1-1/4 cups sour cream 1-1/4 cups sour cream
  • 1-1/2 cups fresh blueberries 1-1/2 cups fresh blueberries
  • Icing:
  • 1 cup icing sugar 1 cup icing sugar
  • 2 tbsp milk 2 tbsp milk
  • 1/4 tsp almond extract 1/4 tsp almond extract
  • 1/4 cup almond slices , toasted1/4 cup almond slices, toasted

Preparation

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.

Source : Canadian Living Magazine: June 2005

Related content

You might also like

Contests

All contests



Most popular

Most popular videos