- 16
- 160 mins
Ingredients
- 3 cups Original Bisquick® mix
- 1 1/2 cups sugar
- 1 cup sour cream
- 3/4 cup butter, softened
- 1/2 cup all-purpose flour
- 3 teaspoons vanilla
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 6 eggs
- Whipped cream, sweetened, if desired
- 2 cups fresh or frozen (thawed and drained) blueberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2/3 cup water
- 1 teaspoon vanilla
Preparation
Step 1
1 Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
2 In large bowl, beat all cake ingredients except whipped cream with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
3 Bake 48 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
4 Meanwhile, in 2-quart saucepan, heat blueberries, 1/2 cup sugar, the lemon juice and water to boiling over medium-high heat. Reduce heat to medium; cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla. Cool completely. Refrigerate until serving time. Serve with blueberry sauce and whipped cream.
Serves 16
1 Serving Calories350 , % Daily Value Total Fat16g16% (Saturated Fat9g,9% ), Sodium410mg410%; Total Carbohydrate47g47% (Dietary Fiber1g1% ), Protein5g5%