Blueberry Almond Bundt Cake
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 226 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 29 g |
| fibre | 1 g |
| chol | 49 mg |
| sodium | 210 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 6 |
| vit A | 9 |
| vit C | 3 |
| folate | 10 |
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, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tbsp lemon rind
- 1 tbsp lemon juice
- 1-1/2 cups all-purpose flour
- 1/2 cup ground almonds
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1-1/4 cups sour cream
- 1-1/2 cups fresh blueberries
- Icing:
- 1 cup icing sugar
- 2 tbsp milk
- 1/4 tsp almond extract
- 1/4 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
- Keywords : Dessert; Bake; Blueberries; Almonds; Sour Cream; Butter; Flour;
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