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Thursday, January 14, 2010
Blueberry Almond Pound Cake
My friend Diane made this SUPER delicious cake for a cooking club we were a part of awhile ago. I had a bunch of frozen blueberries I needed to use and remembered how delicious this cake was so I made it. It was as good as I remembered it! I didn't have a cake mix that called for butter, so I used a regular yellow cake mix that calls for oil. I also don't have a tube pan, so I used a bundt pan and it turned out great!
Blueberry Almond Pound Cake
Made by: Diane Larsen
1 package butter-flavored cake mix
8 oz cream cheese
½ c vegetable oil
3 eggs
1 t almond extract
2 c frozen blueberries
Preheat oven to 325 degrees. Lightly grease and flour a 10 inch tube pan. Combine cake mix, cream cheese, oil, eggs and almond extract. Beat until very smooth. Gently fold in blueberries. Spoon into prepared tube pan and bake for about 1 hour, until a toothpick comes out clean when inserted into the center. Remove from oven, let cool about 5 mins, then invert onto a serving plate. Glaze (if desired) while still warm, but not hot.
Optional glaze:
Mix 1 ½ cups of powdered sugar with cold water, adding 1 T water at a time until a thin but not runny consistency. Add ½ t almond extract. Stir well until all powdered sugar is blended smoothly. Sprinkle top of cake with sliced almonds, then drizzle the glaze all over the almonds and cake.
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