Banana Blueberry Bundt Cake Recipe

This light and delicious bundt cake can be served with a breakfast quiche and a serving of fruit along with a muffin and it will be just like you were at our bed and breakfast inn for breakfast in your suite.  Don’t forget hot Alakef coffee and chilled orange juice!

½ cup slivered almonds
½ cup butter, softened1 cup sugar
1/4 cup sour cream1 egg1 tsp. vanilla extract
3 ripe medium-sized bananas, pureed to measure
1 ½ cups1 cup blueberries
1 3/4 cup flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350 degrees. Sprinkle almonds evenly onto bottom of a greased and floured 10 inch tube pan; set aside.

In a large bowl, beat butter and sugar until creamy. Add sour cream, egg, vanilla and banana puree; beat until well blended. Stir in blueberries.

Mix flour, baking powder, cinnamon and nutmeg; stir into first bowl until just blended. Pour into prepared pan.

Bake 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.

Invert cake onto a plate.

Serve warm.

Makes 12 servings.

Joy and Jim Fischer, Innkeepers/Owners