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A moist cream cheese layer tunnels through this cake which is made with sour cream and fresh blueberries.
Heat oven to 350°F. Sprinkle chopped almonds in greased 12-cup Bundt® pan or 10-inch tube pan to coat; set aside.
Combine all filling ingredients in bowl. Beat at medium speed, scraping bowl often, until smooth. Set aside.
Combine 1 cup sugar, butter and 2 teaspoons vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Beat at low speed, adding 3 cups flour, baking powder, baking soda and salt alternately with sour cream, until well mixed. Gently stir in 1 1/2 cups blueberries.
of batter into prepared pan. Make indentation about 2-inches wide and 1-inch deep into batter. Carefully pour filling into indentation. Spoon remaining batter over filling; spread to cover. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
Combine powdered sugar, 2 ounces cream cheese and vanilla in small bowl. Beat at medium speed, scraping bowl often and adding enough milk for desired glazing consistency, until well mixed. Drizzle glaze over cooled cake. Store cake refrigerated.
Dietary Fiber: 1g
I entered this cake in my local fair and won a blue ribbon!! I absolutely loved this cake. Very moist and delicious! A true winner!
This cake was a big hit with family and friends. I will make it again, but stir the chopped almonds into the cake batter rather than put them in the bottom of the bundt pan.
Although my guests ate it and liked it, I wasn't pleased with the texture of the cake. It seemed quite heavy. Followed recipe exactly. Any suggestions? Might try it one more time.
Recipe calls for too much flour - reduce by 1/2 - 1 cup.
It was very good. everyone who tried it really liked it.
Really moist and a beautiful cake to serve your family and friends. I'll certainly make it again!
Excellent! I used fresh blueberries to make this cake and my dinner guests loved it! I then took the remaining cake to work and got rave reviews.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2706
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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