3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoons salt
1/4 teaspoons baking soda
1 cup Country Crock® Spread
2 1/4 cups granulated sugar (divided)
4 large eggs
2 1/2 teaspoons vanilla extract (divided)
1 cup sour cream
2 cups fresh blueberries (rinsed, dried and tossed with 1 tbsp flour)
1 1/2 cups confectioners sugar
1 teaspoon grated lemon peel
1 3/4 tablespoons lemon juice
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1Preheat oven to 350°. Generously grease and flour 10-inch Bundt pan; set aside.
2Combine 3 cups flour, baking powder, salt and baking soda in medium bowl with wire whisk; set aside.
3Beat Country Crock® Calcium plus Vitamin D with 2 cups granulated sugar in large mixing bowl with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla, scraping sides occasionally. Alternately beat in flour mixture and sour cream on low speed, just until blended, beginning and ending with flour mixture.
4Combine remaining 1/4 cup granulated sugar with blueberries. Gently fold blueberry mixture into cake batter. Spoon batter into prepared pan.
5Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely.
6For glaze, blend confectioners sugar, lemon juice, lemon peel and remaining 1/2 teaspoon vanilla in medium bowl; drizzle over cake.
PER SERVING *
|Calories400Calories from Fat50|
|% DAILY VALUE*|
|Calories from Fat50|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.