Blueberry Cake
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By evie
Blueberry Cake
5 steps
Prep:30minCook:1h 15min
Add 1/4 tsp salt if using unsalted butter. If you have almond flour on hand you can substitute one cup almond flour for one cup of flour. If cakes browns too fast cover with aluminum foil for last 20mns. Roasted almonds scattered on top is optional but does look pretty.
Updated at: Fri, 05 Jul 2024 12:49:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
60
High
Nutrition per serving
Calories680.5 kcal (34%)
Total Fat34.2 g (49%)
Carbs87.4 g (34%)
Sugars54.1 g (60%)
Protein8.6 g (17%)
Sodium233.5 mg (12%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 350°
Step 2
Grease and flour 10 inch bundt pan.
Step 3
In large bowl, using hand mixer, cream together butter and sugar until light and fluffy. Beat In Eggs one at a time. Add zest. Combine flour and baking powder and stir in batter, alternating with milks. Mix until blended, using a spatula. Do not overmix. Scrape sides and bottom of bowl frequently. Fold in blueberries. Spoon batter in pan.
Step 4
Bake 1hr 15mns. Check with toothpick after an hour. Let cool until cool enough to handle then invert on wire rack.
Step 5
Mix 2 tbsp lemon juice with 1 c confectioners sugar. Spread on top of cake once cake has cooled.
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