Zutaten für Double Blueberry Cake
- All Purpose Flour
- Granulated Sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Nutmeg
- Cinnamon
- 2 cups fresh blueberries
- 2 large eggs
- ½ cup blueberry jam
- ½ cup milk
- Vanilla Extract
- Butter
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Zubereitung von Double Blueberry Cake
- Preheat oven to 350°F (175°C). Grease and flour a 6-cup bundt pan, 9-inch round cake pan, or 8-inch square baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon ground cinnamon.
- Gently fold in 2 cups fresh blueberries.
- In a separate bowl, whisk together 2 large eggs, ½ cup blueberry jam, ½ cup milk, 1 teaspoon vanilla extract, and ½ cup (1 stick) melted unsalted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Enjoy! Add your favorite glaze or topping for an extra special treat.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
162g
Fat
36g
Carbs
25g
