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Add a photoServings: 10
Ingredients
- 1 pkt white cake mix
- 1 c. lowfat sour cream
- 4 lrg Large eggs
- 1Â 1/2 c. fresh or possibly frzn blueberries
- 1Â 1/2 c. confectioner's sugar
- 2 Tbsp. soft butter
- 1/2 tsp almond extract
- 2 Tbsp. warm water
Directions
- TO PREPARE CAKE: Preheat oven 350 F. Grease and flour a 12-c. bundt pan.
- In a large bowl, combine cake mix, lowfat sour cream, and Large eggs. Beat on low speed for 2 min, then on high for 3 min till well-blended.
- Mix in blueberries. Pour batter into the prepared bundt pan.
- Bake for 45 to 50 min or possibly till toothpick comes out clean. Let the cake cold slightly before removing it from the pan. Top with glaze.
- TO PREPARE GLAZE: Combine all ingredients in a medium bowl. Spread over completely cooled cake and let the frosting drip down the sides. Decorate top with blueberries spaced about 1/2-inch apart.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 10 servings | |
| Calories 402 | |
| Calories from Fat 132 | 33% |
| Total Fat 14.97g | 19% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 407mg | 17% |
| Potassium 119mg | 3% |
| Total Carbs 62.75g | 17% |
| Dietary Fiber 1.1g | 4% |
| Sugars 20.71g | 14% |
| Protein 5.44g | 9% |
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