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Ingredients
| salted butter: 1/2 cup (softened) |
| granulated sugar: 3/4 cup |
| eggs: 2 |
| lemon zest: 1 Tbl (grated) |
| lemon juice: 1 Tbl |
| all-purpose flour (unsifted): 1 1/2 cups |
| almonds (ground): 1/2 cup |
| baking powder: 1 1/2 tsp |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| sour cream: 1 1/4 cups |
| blueberries: 1 1/2 cups (fresh) |
| powdered sugar (unsifted): 1 cup |
| 2% milk: 2 Tbl |
| almond extract: 1/4 tsp |
| almonds (sliced): 1/4 cup (toasted) |
Blueberry Almond Bundt Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
7 serving(s)
Tags
- 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 !