Ingredients
The following ingredients have 4 Servings
- Blueberry Almond Cake:
- 1 box White Cake mix
- 1 small pkg. instant vanilla or white chocolate pudding mix
- 4 eggs
- 2/3 C. oil
- 1/2 C. milk or buttermilk
- 1 C. sour cream
- 1 tsp. vanilla extract
- 2 tsp (almond extract)
- 1/2 tsp. nutmeg (optional)
- 1 1/2 C. blueberries (fresh or frozen)
- 2 Tbsp. Orange Juice (or lemon juice or even more milk)
- 1 Tbsp. milk
- 1 1/2- 2 1/2 C. powdered sugar
Instruction
- 1. Preheat oven to 350 degrees and grease mini bundt pans or one regular bundt pan.
- 2. Sift cake mix and instant pudding mix into a small bowl and set aside.
- 3. In a large bowl. combine eggs, oil, milk, sour cream, vanilla extract, almond extract and nutmeg until smooth.
- 4. Stir in cake mix and pudding mix.
- 5. Fold in blueberries.
- 6. Fill mini bundt pans about 2/3 full and bake for 18-25 minutes or until an inserted knife comes out clean. (It's okay if they bake over the center notch, mine did and it holds the glaze quite nicely!) Bake a normal bundt for 35-45 minutes or until an inserted knife comes out clean.
- 7. Glaze: Whisk all ingredients together. Add more powdered sugar if you want a thicker glaze or more milk or juice to thin it out. You want it pourable.
- 8. Let cakes cool and then pour glaze over the cakes, sprinkles sliced almonds on top and fill the holes with blueberries.