bake bundt style cakes. This recipe is one of my favorites because I use
fresh blueberries that are in season. They are most plentiful during the
months of May through September. They can be eaten raw or used in cooking
and baking for cakes, pies, pudding, jams, jellies, granola mixes,
muffins, breads or cereals.
Here is a little known health fact about blueberries. They are a great
source of vitamin B6, vitamin C, vitamin K and dietary fiber. Health
reports have shown that they may help to reduce the symptoms of
Alzheimer's disease and reduce urinary tract infections. Additional health
studies have shown that they can also help to reduce cholesterol levels.
Blueberry Bundt Cake
3 cups un-sifted flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 1/2 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1 cup sour cream
2 cups fresh or frozen blueberries
Lightly grease and flour a 10" round tube pan. Preheat oven to 350
degrees. Sift 3 cups of flour, baking soda, baking powder and salt
together in a large bowl; set aside. In a small bowl, combine brown sugar
with 1 teaspoon of flour and cinnamon, stirring to mix the ingredients.
In a large bowl, beat the softened butter, granulated sugar and vanilla
extract together until creamy. Add eggs, one at a time, beating well
between each addition. At low speed, beat flour mixture alternating with
sour cream into the mixture. Pour 1/3 of the batter into the baking pan.
Sprinkle half of the blueberries and half of the brown sugar mixture;
repeat layers.
Bake in a preheated 350 degree oven for 50-60 minutes. Cool for 20 minutes
in the pan before removing the cake. You can glaze the top of the cake if
desired.
Vanilla Glaze
1 1/2 tablespoons water
2 cups confectioners sugar
2 1/2 tablespoons corn syrup
1 1/2 teaspoon vanilla extract
Combine all ingredients in a medium sized bowl and blend until smooth.
Drizzle over the blueberry cake.
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