Blueberry Almond Bundt Cake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Canadian Living June 2005 issue. A very moist and tasty cake, best if eaten the same day it's baked. 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 |
Directions:
1. Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
2. 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.
3. Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
4. Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
5. Let cool on rack for 10 minutes. Invert onto rack and let cool.
6. Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
7. Enjoy !
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