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Categories:
filling layer fresh blueberries sugar cornstarch Cake butter sugar eggs all-purpose baking powder baking soda salt sour cream almond pecans powdered sugar water almond extract
Viewed: 51 - Published at: 9 years agoIngredients
- Blueberry filling layer
- 1 1/4 cups fresh blueberries
- 1/3 cup sugar
- 2 tablespoons cornstarch
- Cake
- 3/4 cup butter, softened (margarine ok)
- 1 1/2 cups sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 cups sour cream (regular or light)
- 1 1/2 teaspoons almond extract
- 3/4 cup finely chopped pecans
- Glaze
- 1/2 cup powdered sugar
- 1 tablespoon warm water
- 1/2 teaspoon almond extract
Method
- Preheat oven to 350 degrees.
- In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
- Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
- Spoon half of the batter into the greased bundt pan or 2 loaf pans.
- Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
- Spoon the remaining batter on top. Sprinkle with chopped peacans.
- Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
- Glaze: Combine ingredients and mix well.
- Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.
