How To Make Blueberry Bundt Cake
Today we celebrate the feast of… The Nativity of the Blessed Virgin Mary.
Want to learn about Nativity of the Blessed Virgin Mary? Check out this audio clip from our friends at Franciscan Media.
Happy Birthday to our Blessed Mother Mary, Queen of Heaven and Earth.
Download Blueberry Bundt Cake Recipe
Celebrate the Nativity of the Blessed Virgin Mary with a stunning Blueberry Bundt Cake! This delightful dessert is as symbolic as it is delicious, featuring swirls of blue and white that honor Our Lady’s traditional colors.
Moist and bursting with juicy blueberries, this cake is perfectly complemented by a rich almond glaze and a sprinkle of pecans. Whether you’re celebrating the Nativity of the Blessed Virgin Mary or simply treating your loved ones, this recipe will add elegance and meaning to your table.
Download the recipe now and bring this heavenly cake to life in your kitchen!
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Ingredients:
- 1 ¼ cup fresh OR frozen Blueberries
- 1/3 cup Sugar
- 2 Tablespoons Cornstarch
- ½ cup Butter
- 1 cup Sugar
- 2 Eggs
- 1 teaspoon Almond Extract
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 (8 ounce) carton Sour Cream OR Plain Greek Yogurt
- ½ cup Pecans, chopped
Glaze:
- 1 1/2 cups Powdered Sugar
- 3 Tablespoons Water
- 1 teaspoon Almond Extract
Preparation Instructions:
- Preheat oven to 350°F. In a small saucepan cook the first 3 ingredients together until thickened. Set aside to cool.
- Cream together butter and sugar until light and fluffy. Add almond extract and then eggs one at a time.
- Combine dry ingredients in a small bowl and add half to the wet mixture. Add in sour cream, mixing well, and then add the remaining dry ingredients.
- Pour half of the batter into a greased and floured Bundt pan. Add half of the blueberry mixture. Then another layer of batter and end with the other half of blueberries.
- Add pecans to the top.
- Bake for 50 minutes.
- Let cool for about 10 minutes before removing from the pan.
- Turn out on a serving plate. Cool completely.
- While it cools, prepare the glaze.
- Combine powdered sugar, water, and almond extract. Stir until smooth.
- Drizzle over cooled cake.