Blueberry Bundt Cake

Ready for summer? This easy-to-make bundt cake is perfect for breakfast with family and friends. The combination...
Blueberry Bundt Cake

Country Crock

Blueberry Bundt Cake

Ready for summer? This easy-to-make bundt cake is perfect for breakfast with family and friends. The combination of blueberries, lemon, Country Crock® and sour cream makes for a deliciously moist cake!

12
Servings
603
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Cups  all-purpose flour
  • 1  Tablespoon  baking powder
  • 1/2  Teaspoon  salt
  • 1/4  Teaspoon  baking soda
  • 1  Cup  Country Crock Spread
  • 2 1/4  Cups  granulated sugar, divided
  • large eggs
  • 2 1/2  Teaspoons  vanilla extract, divided
  • 1  Cup  sour cream
  • 2  Cups  fresh blueberries, rinsed, dried and tossed with 1 Tbsp. flour
  • 1 1/2  Cup  confectioners sugar
  • 1 1/2  Tablespoon  fresh lemon juice
  • 1  Teaspoon  grated lemon peel

Directions

Preheat oven to 350°. Generously grease and flour 10-inch Bundt pan; set aside.

Combine 3 cups flour, baking powder, salt and baking soda in medium bowl with wire whisk; set aside.

Beat Country Crock® Calcium plus Vitamin D with 2 cups granulated sugar in large bowl with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla, scraping sides occasionally. Alternately beat in flour mixture and sour cream on low speed, just until blended, beginning and ending with flour mixture.

Combine remaining 1/4 cup granulated sugar with blueberries. Gently fold blueberry mixture into cake batter. Spoon batter into prepared pan.

Bake 55 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove cake from pan and cool completely.

For glaze, blend confectioners sugar, lemon juice, lemon peel and remaining 1/2 teaspoon vanilla in medium bowl; drizzle over cake.

Nutritional Facts

Total Fat
37g
53%
Sugar
8g
9%
Saturated Fat
9g
38%
Cholesterol
14mg
5%
Carbohydrate, by difference
69g
53%
Protein
6g
13%
Vitamin A, RAE
39µg
6%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
111mg
11%
Choline, total
4mg
1%
Fiber, total dietary
11g
44%
Fluoride, F
1µg
0%
Folate, total
45µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
29mg
9%
Niacin
1mg
7%
Phosphorus, P
139mg
20%
Selenium, Se
8µg
15%
Sodium, Na
616mg
41%
Water
70g
3%
Zinc, Zn
1mg
13%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.