Cardamom is the perfect spice to combine with blueberries in this homestyle coffee cake.
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12 cup Land O Lakes® Butter, softened
12 cup sugar
12 cup firmly packed brown sugar
2 cups all-purpose flour
1 cup sour cream
2 teaspoons baking powder
1 teaspoon ground cardamom
14 teaspoon ground cinnamon
14 teaspoon ground ginger
18 teaspoon salt
1 12 cups fresh or thawed frozen blueberries, well-drained
Powdered sugar
Fresh or thawed frozen blueberries, if desired
STEP 1
Heat oven to 350°F. Grease and flour 12-cup Bundt® or angel food cake (tube) pan; set aside.
STEP 2
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.
STEP 3
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.
STEP 4
Sprinkle with powdered sugar. Garnish with additional blueberries, if desired.
The classic Bundt® cake is fancy enough to show off to guests and easy enough to make -for any occasion. We love it because it’s almost endlessly versatile and barely needs any adornment at all.
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