Ingredients
- 2 cups flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 2 sticks margarine, softened
- 1 1/2 cups sugar
- 2 large eggs, at room temperature
- 1 cup sour cream
- 1 tbsp. vanilla
- 1 cup blueberry preserves, plus 3 tbsp. preserves
- confectioners sugar
Preparation
Step 1
1. Preheat the oven to 350 degrees. Grease and flour a bundt pan.
2. In a large bowl whisk or sift the flour,baking powder and salt together.
3. With a mixer on high, beat the margarine until light and creamy. Add the sugar and beat until fluffy. Beat in the eggs, sour cream, and vanilla. Slowly add in the flour. Remove 1/2 cup of the batter. Spread the rest into prepared pan.
4. Using the back of a spoon make a deep trough in the batter all the way around. Mix the 1 cup preserves with the 1/2 cup reserved batter. Spoon it into the trough.
5. Bake for about 1 hour. Let the cake cool in the pan for 10 minutes and then flip onto a wire rack to cool completely.
6. Heat the 3 tbsp. preserves until just melted. Drizzle over the cake. Dust the cake with a sprinkle of confectioners sugar.