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Blueberry Bundt Cake
- 3 cups PLUS 1 Tbsp. all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 cup Shedd's Spread Country Crock® Calcium plus Vitamin D or Shedd's Spread Country Crock® Spread
- 2-1/4 cups granulated sugar, divided
- 4 large eggs
- 2-1/2 tsp. vanilla extract, divided
- 1 cup sour cream
- 2 cups fresh blueberries, rinsed and dried
- 1-1/2 cups confectioners sugar
- 1-1/2 to 2 Tbsp. fresh lemon juice
- 1 tsp. grated lemon peel
Preheat oven to 350°. Generously grease and flour 10-inch Bundt pan; set aside.
Combine 3 cups flour, baking powder, salt and baking soda in medium bowl with wire whisk; set aside.
Beat Shedd's Spread Country Crock® Calcium plus Vitamin D with 2 cups granulated sugar in large mixing bowl with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla, scraping sides occasionally. Alternately beat in flour mixture and sour cream on low speed, just until blended, beginning and ending with flour mixture.
Combine remaining 1/4 cup granulated sugar with remaining 1 tablespoon flour in medium bowl. Add blueberries; toss to coat. Gently fold blueberry mixture into cake batter. Spoon batter into prepared pan.
Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely.
For glaze, blend confectioners sugar, lemon juice, lemon peel and remaining 1/2 teaspoon vanilla in medium bowl; drizzle over cake.
Cost per recipe*: $12.00.
Cost per serving*: $1.00.
*Based on average retail prices at national supermarkets.
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15 Member Comments
Nutritional Facts
Nutrition information per serving:
Calories: 470Calories from fat: 120
Saturated fat: 4.5g
Trans fat: 0g
Total fat: 13g
Cholesterol: 80mg
Sodium: 410mg
Total carbohydrates: 82g
Sugars: 55g
Dietary fiber: 1g
Protein: 6g
Vitamin A: 20%
Vitamin C: 6%
Calcium: 25%
Iron: 10%
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This was very presentable and it was a huge hit with the girls!
This is great! A nice switch up from the everyday blueberry muffin!
I tried mine with raspberries and it was wonderful! I'm keeping this recipe :)
This cake was soooo moist and delicious..Usually I just make muffins...I might try different fruits as well next time. The choir class ate every piece so I know it was a great hit with them.
This is still one of my favorites!
This looks so good, I can't wait to make it!
what a perfect idea!!
My aunt loves this cake. I try to make some whenever I come over now.
It really is as good as the picture looks!
I'm a big fan of blueberries, this looks wonderful!
A great ending to any kind of meal!
I have to say this is one of the best blueberry recipies that I have found.
perfect for tea time
I mixed different fruits for this cake and it tasted delicious.
Definetly want to try it with mixed fruit like the previous user mentioned!