Blueberry Sour Cream Bundt cake
By
Nor Mac
@Adashofloverecipepage
2
It is a very moist delicious cake. The sliced almonds on the bottom with the brown sugar is so yummy. Great paired with vanilla ice cream. Also if you like you can swap out the blueberries for dried cranberries. It is tasty either way.You won't just eat one piece believe me...
Ingredients
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1 1/2 stickbutter softened
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2 csugar
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3eggs room temperature
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1 tspalmond extract,or 2 tsp of vanilla
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2 cflour
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2 tspbaking powder
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1/2 tspsalt
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1/3 cchopped almonds.( food processor to chop them)
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1/4 calmonds ground up
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1 csour crean
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1 1/4 cblueberries (fresh or frozen(if frozen thaw first)
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coptional use dried cranberries instead of blueberries
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1/2 csliced almonds
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1/2 cbrown sugar
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1/2 cpowdered sugar for dusting cake
How to Make Blueberry Sour Cream Bundt cake
- heat oven to 325 degree's
Grease and flour a Bundt pan. - beat sugar and butter together until fluffy.
Add the eggs,almond flavoring,and salt. Mix really well. - Mix the baking powder and flour together and add to butter mixture. Stir in well. Add the sour cream,and mix together well.
- mix in the ground almonds,and the chopped almonds. Fold in the blueberries really well.
- Put batter in pan. Sprinkle with a mixture of sliced or chopped almonds with the brown sugar.Bake at 325 for 70 minutes,or until pick comes out clean.
- When done. Let cool about 10-15 minutes before removing from pan. Let cool on wire rack after removing from pan.
Dust with powdered sugar. or make a thin glaze with powdered sugar and water.
