Directions:
- Preheat oven to 350 degrees.
- In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
- Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
- Spoon half of the batter into the greased bundt pan or 2 loaf pans.
- Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
- Spoon the remaining batter on top. Sprinkle with chopped peacans.
- Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
- Glaze: Combine ingredients and mix well.
- Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.55 Kcal (1978 kJ) | ||
| Calories from fat | 237.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.39g | 41% | |
|---|---|---|---|
| Cholesterol | 65.19mg | 22% | |
| Sodium | 389.64mg | 16% | |
| Potassium | 447.11mg | 10% | |
| Total Carbs | 53.65g | 18% | |
| Sugars | 24.79g | 99% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 7.02g | 14% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 82.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 356.2 Kcal (1491 kJ) | ||
| Calories from fat | 179.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.89g | 41% | |
|---|---|---|---|
| Cholesterol | 49.14mg | 22% | |
| Sodium | 293.71mg | 16% | |
| Potassium | 337.03mg | 10% | |
| Total Carbs | 40.44g | 18% | |
| Sugars | 18.68g | 99% | |
| Dietary Fiber | 1.57g | 8% | |
| Protein | 5.29g | 14% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 5% | |
| Calcium | 62.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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