"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Ring Cake Recipe

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This recipe for Blueberry Ring Cake, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Breid
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp firm butter
1 white cake mix
1/2 c packed brown sugar
1/3 c finely chopped nuts
3 eggs
1 c dairy sour cream
1 c fresh or frozen blueberries
1/2 c powdered sugar
2-3 tsp milk

Directions:
Directions:
In a small bowl, cut butter into 1/3 cup of dry cake mix until crumbly. Mix in brown sugar and nuts. Set aside. Beat eggs slightly with fork; stir in sour cream. Add remaining dry cake mix and stir; batter will be thick and lumpy. Stir in blueberries. Spread 1/2 batter into a greased bundt pan. Sprinkle with the crumbly mixture, then add remaining batter. Bake at 350 until golden brown, about 45-50 minutes. Cool for 10 minutes, then invert onto serving plate. Mix powdered sugar and milk to make glaze; drizzle over cake top. Very good served as a coffee cake or for dessert!

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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