2 cups (4 sticks/16 oz./453g) butter, softened (either salted or unsalted butter may be used)
3 cups granulated or superfine sugar
4 cups all-purpose flour
3/4 cup whole milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2 to 2 cups fresh or frozen blueberries, (if using frozen blueberries, do not thaw)
Blueberry Sauce (see recipe below) optional
Blueberry sauce, vanilla ice cream, whipped cream or non-dairy whipped topping
Preheat oven to 325 degrees F/160 degrees C. Grease and flour a 12-cup (10 1/2-inch) tube or bundt pan, or spray pan with non-stick baking spray with flour.
With an electric mixer on medium-high speed cream butter until fluffy. Gradually add sugar, beating until light and fluffy, about 5 minutes. Reduce speed to medium and add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour to creamed mixture alternately with milk, beginning and ending with flour, just until blended. Beat in both extracts. Stir in blueberries by hand. Spoon batter (batter will be quite thick) into prepared baking pan. Smooth out top with a small knife or spatula. Bake in preheated oven for about 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. When completely cool, dust top with confectioners' sugar. If desired, serve with blueberry sauce, vanilla ice cream, whipped cream or non-dairy whipped topping.
Makes 16 servings.
2 cups fresh or frozen blueberries, (thaw, if using frozen blueberries)
1/3 cup granulated or superfine sugar
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
Combine all ingredients in a medium non aluminum saucepan; bring to a boil. Cook 3 minutes over high heat or until thick, stirring constantly. Remove from heat; cover and chill.
Makes 1 1/4 cups sauce.
Photograph taken by Diana Baker Woodall ©2007
Date: March 29, 2007