Place the sauce mixture in a food processor and process until smooth. Remove from the heat and let cool for 30 minutes. Pour into a prepared (greased/flour) Bundt cake pan. Cook until the liquid has evaporated, 10–15 minutes. Follow cake recipe on the back of the box except substitute apricot nectar for water. To make the sauce, combine the peaches, apricot nectar, and sugar in a saucepan over medium heat. Cool right side up in pan for about 25 min., then invert onto serving plate. Bake in a greased and floured tube pan, 10-inch or fluted at 350° for 45-55 minutes, until center springs back when touched lightly. When the cake is completely cool, invert it onto a serving plate and remove the pan. Blend all ingredients in a large bowl beat at medium speed for 2 minutes. Wrap cake tightly in plastic wrap, aluminum foil and seal tightly in a plastic bag until serving. Let cake cool completely in pan on a cooling rack and then invert to remove from the pan. 1/2 cup apricot nectar 2 cups confectioners sugar 1 tablespoon butter. Bake for about 1 hour, until a toothpick comes out clean. Let the cake cool completely on a wire rack. Pour batter into a very well greased bundt pan. Place 1/3 of the batter in a greased and floured bundt pan. Mix just until blended after each addition. Spoon half of the batter into prepared Bundt. Stir together brown sugar, cinnamon, and nutmeg in a small bowl. Beat cake mix, oil, eggs, sour cream, and 1 teaspoon of the vanilla in a large bowl with an electric mixer on high speed until well combined, about 2 minutes. Add to the butter mixture, alternating with the sour cream. Spray a 10- to 15-cup Bundt pan with baking spray. In a separate bowl, stir together the flour, baking powder and salt. Bake for 40–50 minutes, until a tester inserted into the cake comes out clean. In a mixer bowl, beat the butter and sugar together. Add the eggs and mix until blended.Įvenly spread the batter into the prepared pan. Add the apricot jam and yogurt and mix on low speed to combine. Stop the machine and scrape down the sides of the bowl. Mix on medium-low speed until the ingredients are well blended. Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
To make the cake, put the cake mix, canola oil, and apricot nectar into the bowl of a standing mixer. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup Bundt pan with vegetable oil spray. Be sure to use baking powder and not baking soda.Put one rack in the middle of the oven. Vanilla Extract - Use the real stuff if you can! The flavor of real vanilla extract just can't be replaced with imitation stuff.īaking Powder and Salt - These help the cake to rise while baking. If you add ice-cold eggs to the batter, the butter may firm up and the mixture won't be as smooth. Granulated Sugar - For the sweetness of course! But also for coating the inside of the bundt pan.Įggs - The eggs should be at room temperature. Most of the flour goes in the cake, but some of the flour is used to toss the blueberries in. We'll also coat the bundt pan with some of the butter (yes!).Īll-Purpose Flour - No need to sift the flour because most flour nowadays is pre-sifted. Frozen blueberries are a fine substitute if you can't find fresh ones.īutter - The butter should be room temperature (or soft to the touch) so it will blend easily and evenly with the sugar. Only the freshest ingredients go into this blueberry pound cake!īlueberries - Fresh blueberries are the top choice here as they tend to be more flavorful. Just like my Apricot Nectar Pound Cake, this cake is frequently requested.
Both came together very easily and was great to use up the apricot nectar. Combine cake mix with sugar, cooking oil, and apricot nectar. Let's face it, this delicious cake can be enjoyed at any time of the day whether it's a meal, snack, or dessert. Mix cake mix, sugar, oil and nectar together. Plus, if you can't find fresh blueberries, frozen blueberries can be used instead, but fresh tend to have more flavor. It's totally worth every minute spent preparing this cake (and eating it, too!).
There's nothing out of the ordinary as far as the recipe steps it's really quite simple. It has just the right amount of flavor, level of sweetness, and blueberry flavor.Įasy to Make. Of course, nobody would resist a scoop of vanilla ice cream next to your slice of blueberry pound cake! Because of the sugar crust, you really don't need to add a frosting/glaze or any other topping.
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