Blueberry Bundt Cake recipe from author @DarylWoodGerber

From Daryl aka Avery:

I'm in crunch mode. That means facing writing deadlines for my mysteries as well as doing PR for the launch of STIRRING THE PLOT, which comes out in 4 weeks -- September 30th.

You know writers don't just write, right?

For the PR, I'm writing blogs for a blog tour (that has giveaways), offering a Facebook giveaway (see below), a Goodreads giveaway, setting up more giveaways (also see below - are you on my mailing list??), and more. I serve as coordinator, photographer, and instigator. (I like instigator! I could use work in the photography department. LOL)

During crunch mode time, I find myself craving...not crunchy salt things (I never have been much of a potato chip fan). Nope, I crave sweets. Yes, I've read all the information about not eating too many sweets, and so I watch it. I don't need to throw myself into a sugar "low" where I crash and burn and can't write a single word [although I do like the idea of a single-word book; fast to write; fast to absorb]. When I'm in this mode, I like a slice of something yummy about mid-morning. This blueberry bundt cake is not to be beat. It's so easy to make and so rewarding.

Enjoy!

BLUEBERRY COFFEE CAKE

Ingredients for Cake:
¾ cup butter, softened

1 ½ cups sugar

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour (or gluten-free flour)

* ½ teaspoon Xanthan gum (if using gluten-free flour

¾ teaspoon baking soda

1 ½ teaspoons baking powder

¼ teaspoon salt

1 cup (8 ounces) sour cream

Ingredients for Filling:

¼ cup packed brown sugar

1 tablespoon flour (or gluten-free flour)

½ teaspoon cinnamon

2 cups fresh blueberries

Ingredients for Glaze:

1 cup confectioner’s sugar (some call this icing or powdered sugar)

2 tablespoons milk

Directions:

Preheat oven at 350 degrees F.

In a large bowl, cream butter and sugar until fluffy. Add eggs, two at a time. Beat well after each addition. Add vanilla.

In a small bowl, combine flour (or gluten-free flour, plus Xanthan gum), baking soda, baking powder, and salt. Add to the creamed mixture, alternating with the sour cream. The mixture will be somewhat dry; this is not a runny batter. That’s okay.

In another small bowl, combine the brown sugar, flour (or gluten-free flour) and cinnamon.

Spoon a third of the batter into a greased bundt pan. Top with half of the brown sugar mixture. Sprinkle half of the bluberries on top. Repeat. Top with the remaining batter.

Bake for 55 mInutes until toothpick comes out clean. Let cool at least 10-15 minutes before removing from pan. Let cake cook completely before drizzling the glaze over the cake.

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GIVEAWAY

As I said above, I'm having a few giveaways in the next four weeks. The one on Facebook ends August 28. Tomorrow. Are you entered? I'm partnering with these fabulous four authors (Krista Davis, Hannah Dennison, Kate Carlisle, and Hank Phillippi Ryan) to give away two fabulous "big" prizes.

CLICK HERE TO ENTER.

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Make sure you're signed up for my newsletter. The giveaway will include all my books, a plush Tigger, a Cookbook Nook mug, and more! Launch prize will be awarded September 30!

Click HERE.  

And "like" me on Facebook and Goodreads, where more information about other giveaways will appear.

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By the way, in STIRRING THE PLOT, you'll find recipes for these sweets. Chocolate seems to be a theme, but there will also be recipes for Halloween-themed fun!

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Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.

If you haven't done so, sign up for the mailing list 

so you can learn about upcoming events, releases, and contests! 

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