Categories: Sweet Breads- Coffee Cakes
Ingredients
- For the filling:
- 7 oz. pkg. almond paste, chilled
- 1 pt. blueberries, washed and stemmed
- 2 Tbsp. flour
- 2 tsp. grated lemon rind
- For Cake Batter:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 sticks (12 Tbsp.) butter, room temperature
- 1 1/4 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup sour cream
- 2 Tsp. powdered sugar for dusting cake
Directions
- Preheat oven to 350 degrees. Grease and flour a 10inch Bundt pan.
- To make the filling: Grate the almond paste into a medium bowl. Add blueberries, flour and lemon rind. Mix well and set aside.
- To make the cake: Sift the flour with the baking powder, baking soda and salt. Set aside. Beat together the butter and sugar until smooth.
- Add the eggs, one at a time, beating well between each one. Scrape down the bowl and beat until light and fluffy. Mix in the vanilla extract. Add the sifted flour to the creamed ingredients, alternately with the sour cream, ending with flour.
- Spoon 1/3 of the batter into the Bundt pan and top with one half of the reserved blueberry
-
mixture. Repeat with 1/3 batter, topping with remaining blueberry mixture and ending with batter.
- Bake for 45 minutes or until cake is a deep golden color and toothpick inserted near center comes out clean. Cool on wire rack for 20 minutes. Gently loosen the sides of cake with a thin spatula and invert on the wire rack to finish cooling. Dust with powdered sugar to serve.