Blueberry donut cake

• portionen: 12 servings
• aktive zeit: 10 minutes
• gesamtzeit: 1 hour 30 minutes

Zutaten

2 sticks Butter (softened)

1 1/2 cups Sugar

4 Eggs (large)

1 tbsp Vanilla

3 1/2 cups Flour

1 tbsp Baking Powder

1/2 tsp Baking Soda

1/8 tsp Salt

1/2 cup Milk

1 cup Blueberries (Washed & sprinkled with about 2 tbsp sugar)

2 1/2 cups Powdered Sugar

1/4 cup Milk

1 tsp Vanilla

Anweisungen

In the mixing bowl of a stand mixer, mix the softened butter and sugar, until light and fluffy. Add the eggs one at a time, and blend after each addition. Add the vanilla, and blend again. In a separate bowl add the flour, baking powder, baking soda and salt and mix well. Add the flour mixture to the wet mixture, alternating with the milk and blending between additions until all ingredients have been added.

Remove the mixing bowl from the stand and add the sugared blueberries, and gently fold into the batter.

Grease and flour the Bundt pan and pour the cake batter into the Bundt pan.

Place in a pre-heated 350 degree oven for 45 - 50 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too fast, cover loosely with foil, and continue baking until done.

When the cake is done, remove from the oven to a wire rack to cool for 10 minutes. After 10 minutes, invert the cake onto the wire rack to cool completely. When the cake is cool place on a cake plate or cake stand.

Make the glaze: in a medium size bowl, add the powdered sugar, milk and vanilla and stir until smooth. Pour the glaze gently over the top of the donut cake, allowing the glaze to spill over the outside edges and into the center to ice the Cake. Allow the glaze about 30 minutes to set. Cut in 2 inch pieces, serve and enjoy!

Nährwertangaben

• Portionsgröße: 1 slice
• Kalorien: 504 kcal
• Gesamtfett: 18 g
• Gesättigtes Fett: 10 g
• Ungesättigtes Fett: 6 g
• Transfett: 1 g
• Cholesterin: 97 mg
• Natrium: 339 mg
• Gesamtkohlenhydrate: 81 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 52 g
• Eiweiß: 6 g