Cardamom is the perfect spice to combine with blueberries in this homestyle coffee cake.
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1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
3 large Land O Lakes® Eggs
2 cups all-purpose flour
1 cup sour cream
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 1/2 cups fresh or thawed frozen blueberries, well-drained
Fresh or thawed frozen blueberries, if desired
Heat oven to 350°F. Grease and flour 12-cup Bundt® or angel food cake (tube) pan; set aside.
Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, 1 at a time, beating well after each addition. Add all remaining ingredients except powdered sugar and blueberries. Continue beating, scraping bowl often, until well mixed. Gently stir in 1 1/2 cups blueberries.
Spread batter evenly into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove from pan.
Sprinkle with powdered sugar. Garnish with additional blueberries, if desired.
These sweet summer treats made with blueberries are perfect for entertaining, potlucks or weekend breakfasts.