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
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
- Iron 6.0
- Folate 10.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 3.0