Blueberry Almond Bundt Cake Recipes

BLUEBERRY ALMOND BUNDT CAKE

Blueberry Almond Bundt Cake image

From Canadian Living June 2005 issue. A very moist and tasty cake, best if eaten the same day it's baked.

Provided by HelMo

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 tablespoon grated fresh lemon rind
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
1/2 cup ground almonds
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream
1 1/2 cups fresh blueberries
1 cup icing sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup sliced almonds, toasted

Steps:

Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond 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 center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
Let cool on rack for 10 minutes. Invert onto rack and let cool.
Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
Enjoy !

Nutrition Facts : Calories 634.3, Fat 32.8, SaturatedFat 16.4, Cholesterol 128.3, Sodium 598.8, Carbohydrate 79.1, Fiber 3.3, Sugar 50.6, Protein 9.4

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