Blueberry Cake
Santa Clara ®
To make a blueberry cake, you just have to follow these simple steps. What makes this blueberry bread special is the touch given by the cream and Santa Clara milk, in addition to having a delicious glaze with orange and lemon that helps keep the cake moist.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 3 cups icing sugar, for the glaze
  • 1/8 cups Santa Clara® whole milk, for glaze
  • 2 tablespoons lime zest, for glaze
  • 1 tablespoon orange juice, for glaze
  • 3 cups blueberries, (400 grams) for the cake
  • 8 tablespoons lime juice, for the cake
  • 4 tablespoons cornstarch, for the cake
  • 4 cups wheat flour, for the cake
  • 4 teaspoons baking powder, for the cake
  • 2 cups sugar, for the cake
  • 4 eggs, for the cake
  • 2 cups Santa Clara® sour cream, for the cake
  • 1 cup vegetable oil, for the cake
  • 4 tablespoons vanilla essence, for the cake
  • 1 pinch salt, for the cake
  • 4 tablespoons lime zest, for the cake
  • blueberries, for decoration
Preparation
10 mins
35 mins
Low
  • Preheat the oven to 180 °C.
  • For the glaze, in a bowl mix the powdered sugar, milk, lemon zest, and orange juice until fully combined and a thick glaze is obtained. Set aside in a piping bag.
  • In a bowl, place the blueberries and drizzle with lemon juice; mix. In the same bowl, sift the cornstarch, all-purpose flour, baking powder, sugar, add the egg, cream, oil, vanilla essence, salt, and lemon zest. Mix until a homogeneous mixture is obtained.
  • Pour the mixture into a greased and floured bundt pan, bake for 60 minutes or until fluffy and cooked; unmold, cool, and set aside.
  • Using a piping bag, place the glaze over the cooled bundt, slice, serve, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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