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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a small cake and can be made in a small (6-cup) Bundt cake pan, but it could be baked in a 9-inch round cake pan or 8-inch square pan. Chocked full of blueberry jam and blueberries. Ingredients:
1 3/4 cups all-purpose flour |
3/4 cup granulated sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 dash nutmeg |
1/2 teaspoon cinnamon |
1 cup blueberries (fresh or frozen) |
2 large eggs |
1/2 cup blueberry jam |
2/3 cup milk |
1 1/2 teaspoons vanilla extract |
5 tablespoons butter, melted |
Directions:
1. Grease and flour a small (6-cup) Bundt cake pan or a 9-inch round cake pan. Heat oven to 350 degrees.
2. In a bowl, combine the flour, sugar, baking powder, salt, and spices; stir to blend. Clean blueberries and gently stir into the dry ingredients.
3. In a mixing bowl whisk eggs with the blueberry jam, milk, vanilla, and melted butter.
4. Stir in the dry ingredients until well blended.
5. Spoon into the prepared pan; bake for 30 to 45 minutes, until a cake tester or pick inserted in the center comes out clean.
6. Enjoy as is or prepare your favourite topping or glaze.
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