Blueberry Almond Bundt Cake
Decorative Bundt pans create beautiful bakery-style cakes. Because this berry-strewn treat is moist, plan to make and eat it the same day.
Servings: 16
Ingredients:
| 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% |
Suggested Recipes
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1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
2 eggs
1 tbsp (15 mL) each grated lemon rind and lemon juice
1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) ground almonds
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) sour cream
1-1/2 cups (375 mL) fresh blueberries
Icing:
1 cup (250 mL) icing sugar
2 tbsp (25 mL) milk
1/4 tsp (1 mL) almond extract
1/4 cup (50 mL) sliced almonds, 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.
Additional Information
Source
Canadian Living Magazine: June 2005
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