A SUPER moist cake filled with blueberries and almonds and drizzled with a fresh lemon glaze.
a daily basis.
Oh I know that with today’s technology, it might seem silly to flip
Like page 132 and 133
I spilled orange jello while trying to make a Cranberry-Orange Salad for the very first time. It was for Thanksgiving dinner. It was also the first time I’d ever cooked an entire meal for my mom and stepdad! Then there’s page 162- That page has a recipe for my favorite Apple Crisp. I’ve made it so many times that I have it memorized. Good thing too, because the page is smudged and unreadable now.
And of course, there’s page 38 where this delicious, moist, bursting with blueberries cake recipe is located.
The recipe was submitted by a lovely lady named Della. Growing up in a small community means you get to know everyone pretty well. Della was the mother of one of the boys I went to school with.
Sadly, she passed away when her son and I were in high school.
Every time I make this cake I can’t help but be reminded of Della gathering her eight children that ranged in ages from mid-teens to babes, and rushing into the church right before the services began. She would gently push them into the back pew and hush them as the minister announced the first hymn.
This cookbook is filled with so many memories like that one. And every stain, including the blueberry one on this recipe, is yet another reason why I love it so much.
Blueberry Almond Cake with Lemon Glaze
A moist cake filled with blueberries and almonds with a light lemony glaze.
- 2 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 cup butter softened
- 1 cup white sugar
- 3 eggs
- 1 pint sour cream
- 2 tsp vanilla
- 3/4 cup brown sugar
- 3/4 cup almonds chopped
- 1 tsp cinnamon
- 2 cups blueberries
Preheat oven to 375. Grease and flour a bundt cake pan. Set aside. Combine flour, baking powder, and baking soda. Set aside. In a large mixing bowl, cream together butter and white sugar. Add in the eggs one at a time. Beat until just combined. Slowly add in flour mixture, alternating with sour cream. Add in vanilla. Beat until all is incorporated. Combine brown sugar, almonds, and cinnamon. Set aside 1/2 a cup. Mix blueberries into remaining filling mix. Spread 1/3 of the cake batter into the bundt pan. Sprinkle with half of the berry mixture. Spread another 1/3 of the cake batter over the blueberry mixture. Sprinkle with remaining berry mixture. Top with remaining batter. Sprinkle the 1/2 cup of brown sugar mixture over the top. Bake 60-65 minutes or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before turning on to a wire rack to cool completely.
I hope you enjoy this recipe as much as our family has! A HUGE thank you to Della for sharing it and for all the women in our church cookbook who inspired me along the way to love cooking and baking so much!
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