Ingredients
The following ingredients have 11 Servings
- 5 - eggs
- 2 cup(s) sugar
- 2 cup(s) all-purpose flour
- 2 stick(s) butter, room temperature
- 1/2 cup(s) Crisco
- 1 cup(s) milk
- 11/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) vanilla extract
- 1 cup(s) blueberries
- BLUEBERRY WALNUT SAUCE
- 1 cup(s) blueberries
- 1 cup(s) sugar
- 1/4 cup(s) butter, cold
- 1/2 cup(s) chopped walnuts
Instruction
- Sift the flour, baking powder, and salt together. Set aside.
- Beat the eggs, sugar, Crisco, and butter together. Add in the flour slowly and beat until blended.
- Add in the milk and vanilla. Beat on medium speed about 2 minutes or well blended.
- Add in the blueberries. Stir by hand.
- Pour into a greased bundt pan. Bake 1 hour at 350 degrees.
- Cool in pan on cake rack 10 minutes then turn onto a cake plate.
- While cake is cooling, in a sauce pot place the butter, blueberries, and sugar. Let cook until thickened then remove from the heat.
- With a fork, poke some holes in the bottom of the cake while in the pan cooling.
- With a slotted spoon, remove the excess berries so you can use the juice. Take a spoonful of juice and go slowly over the cake letting the juice soak in several layers.
- After 10 minutes turn cake onto a plate. Poke some more holes in the cake and do this again over the top and drizzle into the inside hole so it will soak up into the cake.
- Take the leftover juice and add the walnuts to it; mix well. If not much juice is left in the pot, add a little sugar and water. Put back on the stove and let cook to incorporate the flavors and for the sauce to thicken a little more with the nuts. Pour into a serving bowl to have to drizzle over your ice cream.
