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    You are in: Home / Recipes / Blueberry Almond Bundt Cake Recipe
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    Blueberry Almond Bundt Cake

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on March 28, 2011

      Wonderful cake. Canadian Living recipes are usually quite good & this was no exception. I followed the instructions, but had to use frozen blueberries. It is actually quite a delicate cake with great flavour. I just dusted it with icing sugar rather than making the icing for it, and found that was enough. I will be making this again. Thanks for posting this recipe HelMo.

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    • on January 06, 2010

      I really enjoyed this cake. The technique in making it and incorporating wet and dry ingredients resulted in a light and very moist cake. I followed recipe as written, adding 1/4 teaspoon almond extract to the wet ingredients. I think next time I will increase the ground almonds by 2 tbsp -- the cake is super moist so could hold up to a little more bulk and almonds are so healthy for us. I also am considering toasting the almonds before grinding them up as this go round, I just used raw almonds. Overall, good eats and I can't wait to try it for breakfast tomorrow. Thanks for posting this recipe, it's going into my file.

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    Nutritional Facts for Blueberry Almond Bundt Cake

    Serving Size: 1 (164 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 634.2
     
    Calories from Fat 295
    46%
    Total Fat 32.8 g
    50%
    Saturated Fat 16.3 g
    81%
    Cholesterol 128.3 mg
    42%
    Sodium 598.8 mg
    24%
    Total Carbohydrate 79.0 g
    26%
    Dietary Fiber 3.2 g
    13%
    Sugars 50.6 g
    202%
    Protein 9.4 g
    18%

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