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VANILLA, CARDAMOM & BLUEBERRY DRIZZLE CAKE


This recipe was adapted from one first published by the Yankee Magazine (New Englander's do wonders with blueberries!). It is an easy to make, never fail recipe that deliciously complements fresh blueberries with Vanilla Bean Seeds, True Cinnamon, Cardamom, and Nutmeg. It's a wonderful summertime treat that is sure to please. Serve it slightly warm and watch it quickly disappear!

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Ingredients (for the Cake):

2 cups Fresh Blueberries

2 Tblspn True Cinnamon

5 Tblspns Sugar (white)

1 1/2 cups Sugar (white)

1 cup Vegetable Oil

4 large eggs (room temperature)

3 cups All Purpose Flour

3 tsp Baking Powder

1/2 tsp salt

2 tsp Cardamom Seed Powder

1 tsp Nutmeg Powder

Seeds from two Vanilla Beans, mixed with a few drops of Bourbon

2 tsp Vanilla Extract

1/3 cup Milk

Ingredients & Directions For The Drizzle (Glaze)

Combine the following ingredients and beat until smooth:

3 Tblspns melted Butter

1 1/2 cups Powdered Sugar (sifted)

1 tsp Vanilla Extract

1/2 tsp Almond Extract

1 1/2 - 3 Tblspns Heavy Whipping Cream

Directions For The Cake:

Preheat oven to 350 degrees. Spray a bundt cake pan with cooking spray. Mix together the True Cinnamon and the 5 Tblspns of sugar. Sprinkle this mixture over the blueberries, coating the berries with the mixture. Set them aside. In a large mixing bowl, mix together the 1 1/2 cups of sugar, oil, and eggs. Add the flour, baking powder, salt, spices, Vanilla Extract, Vanilla Bean Seeds, and milk and blend until fully combined. Pour 1/3 of the batter into the prepared bundt pan, and then layer half of the blueberries over the batter. Repeat these layers, ending with the batter on top (covering the berries). Place the pan in the preheated oven and bake for about 75 minutes or until a knife inserted into the center of the cake comes out clean. Cool the cake on a rack for about 30 minutes. Turn the cake onto the serving platter and cool for another 10 minutes. Pour the prepared drizzle over the cake and serve.


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