Try this Blueberry morning cake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350. Cream the butter and sugar together in a mixing bowl until well blended and light and fluffy
Add eggs one at a time, mixing after each addition. Add extract or lemon rind and mix.
Sift flour, baking powder and salt into a separate bowl. If using fresh blueberries , reserve 2 tablespoons of the flour mixture and toss with the fresh blueberries.
Add flour mixture to butter mixture in 3 additions, alternating with milk.
Begin and end with flour. Fold in the blueberries.
Pour the batter into a greased and floured 12 in bundt pan.
Bake on the middle rack of the oven for about 1 hour or until cake tester comes out clean.
Remove from the oven and let cool on rack for 10 minutes before inverting to unmold cake. Let cake cool
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3980g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10168 | ||
Calories from Fat: 5674 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 630.4g | 841 % | |
Saturated Fat 372.1g | 1861 % | |
Monounsaturated Fat 175.2g | ||
Polyunsanturated Fat 33.1g | ||
Cholesterol 3998.3mg | 1230 % | |
Sodium 2716.8mg | 94 % | |
Potassium 5466.8mg | 144 % | |
Total Carbohydrate 852g | 251 % | |
Dietary Fiber 33.1g | 132 % | |
Sugars, other 818.9g | ||
Protein 278.8g | 398 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10168
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