Be sure to use baking powder and not baking soda. Vanilla Extract - Use the real stuff if you can! The flavor of real vanilla extract just can't be replaced with imitation stuff.īaking Powder and Salt - These help the cake to rise while baking. If you add ice-cold eggs to the batter, the butter may firm up and the mixture won't be as smooth. Granulated Sugar - For the sweetness of course! But also for coating the inside of the bundt pan.Įggs - The eggs should be at room temperature. Most of the flour goes in the cake, but some of the flour is used to toss the blueberries in. We'll also coat the bundt pan with some of the butter (yes!).Īll-Purpose Flour - No need to sift the flour because most flour nowadays is pre-sifted. Frozen blueberries are a fine substitute if you can't find fresh ones.īutter - The butter should be room temperature (or soft to the touch) so it will blend easily and evenly with the sugar. Only the freshest ingredients go into this blueberry pound cake!īlueberries - Fresh blueberries are the top choice here as they tend to be more flavorful. Grease and flour a 9 or 10 inch Bundt pan. Just like my Apricot Nectar Pound Cake, this cake is frequently requested. Preheat the oven to 350 degrees F (175 degrees C). Let's face it, this delicious cake can be enjoyed at any time of the day whether it's a meal, snack, or dessert. Plus, if you can't find fresh blueberries, frozen blueberries can be used instead, but fresh tend to have more flavor. It's totally worth every minute spent preparing this cake (and eating it, too!). There's nothing out of the ordinary as far as the recipe steps it's really quite simple. It has just the right amount of flavor, level of sweetness, and blueberry flavor.Įasy to Make. Of course, nobody would resist a scoop of vanilla ice cream next to your slice of blueberry pound cake! Mix cake mix, Jello, eggs, 3/4 cup nectar and oil with electric mixer. Add eggs one at a time, beating after each addition. Beat on medium speed until batter is smooth, about 2 minutes. Cool in pan for 10 minutes before removing. In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, apricot brandy, and vegetable oil. Mix all ingredients well and pour into a. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. apricot nectar in cake recipe Web Apricot Nectar Substitute 1. Add dry cake mix and eggs beat until combined. Because of the sugar crust, you really don't need to add a frosting/glaze or any other topping. In a large bowl, beat cream cheese until smooth gradually beat in milk.
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