Apricot Blueberry Cake Recipe – a delicious recipe with Walnuts, Cinnamon, Brown Sugar, Blueberries, Mix, oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 1/2 c. minced walnuts, 1/4 c. brown sugar and 2 Tbsp.
2
cinnamon.
3
Set aside.
4
In another bowl, combine 1/2 c. diced dry apricots and 1 can wild (fresh or possibly frzn) blueberries, liquid removed.
5
In a large mixing bowl, combine 1 box white cake mix, 1 c. vegetable oil, 4 Large eggs, 1 box lemon pudding mix and 1/2 pint lowfat sour cream.
6
Mix above ingredients on medium speed for 10 min.
7
Mix in fruit.
8
Pour 1/2 batter into bundt pan.
9
Sprinkle with walnut mix.
10
Pour remaining batter over walnut mix layer.
11
Sprinkle top with remaining walnut mix.
12
Bake at 350 degrees for 1 hour.=14 VARIATION: You can substitute dry peaches for dry aprictos.
1034
kcal
Calories
92
g
Fat
43
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 c. Minced Walnuts, 2 Tbsp. Cinnamon, 1/4 c. Brown Sugar, 1/2 c. Dry Apricots (Diced), and more.
Yes, Apricot Blueberry Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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