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Categories:
blueberries cornstarch eggs baking powder sour cream pecans sugar butter flour soda almond extract salt
Viewed: 19 - Published at: 9 years agoIngredients
- 1 1/4 c. blueberries
- 2 Tbsp. cornstarch
- 2 eggs
- 1 tsp. baking powder
- 1 (8 oz.) sour cream
- 1/2 c. finely chopped pecans
- 1 1/3 c. sugar
- 1/2 c. butter, soft
- 2 c. all-purpose flour
- 1 tsp. soda
- 3/4 tsp. almond extract
- 1/2 tsp. salt
Method
- Combine berries, 1/3 cup sugar and 2 tablespoons cornstarch in small pan.
- Cook over medium heat 2 or 3 minutes or until thickened (stir continuously); set aside.
- Cream butter; gradually add 1 cup of sugar.
- Beat on medium speed; add eggs (one at a time).
- Beat after each egg.
- Combine flour, baking powder, soda and salt. Alternate with sour cream, add flour mixture with the cream butter (start and end with flour).
- Stir in almond extract.
- Spoon 1/2 of batter into a 10-inch Bundt pan or tube pan.
- Spoon on 1/2 of the blueberry sauce, swirl batter; repeat.
- Top with pecans.
- Bake 50 minutes at 350°.
- Dribble with glaze.
