Ingredients
3
cups Original Bisquick™ mix
1 1/2
cups sugar
1
cup sour cream
3/4
cup butter, softened
1/2
cup Gold Medal™ all-purpose flour
3
teaspoons vanilla
1
teaspoon almond extract
1/4
teaspoon salt
6
eggs
Whipped cream, sweetened, if desired
2
cups fresh or frozen (thawed and drained) blueberries
1/2
cup sugar
1
tablespoon lemon juice
2/3
cup water
1
teaspoon vanilla
Preparation
Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
In large bowl, beat all cake ingredients except whipped cream with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
Bake 48 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
Meanwhile, in 2-quart saucepan, heat blueberries, 1/2 cup sugar, the lemon juice and water to boiling over medium-high heat. Reduce heat to medium; cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla. Cool completely. Refrigerate until serving time. Serve with blueberry sauce and whipped cream.
