Ingredients Jump to Instructions ↓

  1. 3/4 cup plus 2 tablespoons unsalted butter -- room temperature

  2. 2 1/2 cups granulated sugar

  3. 3 eggs

  4. 1 teaspoon vanilla extract

  5. 1 pinch salt

  6. 1 teaspoon baking powder

  7. 2 cups cake flour

  8. 1 cup sour cream -- (8 oz)

  9. 2 tablespoons kirsch

  10. 1 cup fresh blueberries

  11. 3/4 cup sliced blanched almonds -- (3 oz), lightly -- toasted

  12. 1/2 cup packed brown sugar sifted confectioners' sugar for dusting

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat the oven to 325 degrees F. Spray a 10-inch bundt pan or angel food cake pan with vegetable-oil spray. Using an electric mixer, cream together the butter and granulated sugar. when the mixture is smooth, beat in the eggs, one at a time. Add the vanilla and salt. Mix the baking powder and flour together, then add this mixture to the bowl. Stop the mixer and scrape down the sides. Continue to mix, adding the sour cream and kirsch. Remove the bowl from the mixer and fold in the blueberries. Spoon the batter into the pan and smooth the top. Sprinkle the almonds over the top and press the brown sugar through a sieve with the back of a spoon to cover the top of the cake evenly. Bake for 1 1/2 hours, or until a toothpick inserted in the center comes out dry. To serve: Unmold the cake onto a serving platter and generously dust the top with confectioners' sugar. Cut into wedge


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