Ingredients:
For the cake:
- 1 package Blueberry Quick Bread Mix
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted and cooled
- 1/2 cup (4 fl. oz./125 ml) milk
- 1/2 cup (4 fl. oz./125 ml) sour cream
- 2 eggs
For the glaze:
- 3/4 cup (3 oz./90 g) confectioners’ sugar, sifted
- 1 to 2 Tbs. milk
- 1/2 tsp. vanilla extract
Directions:
Preheat an oven to 350°F (180°C). Grease and flour a small (6-cup/1.5-l) Bundt pan.
In a large bowl, combine the quick bread mix, butter, milk, sour cream and eggs and stir until smooth and blended. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes, then turn the loaf out onto the rack. Let cool completely.
Just before serving, put the confectioners’ sugar in a small bowl. Add 1 Tbs. of the milk and the vanilla and stir to combine. Add the remaining milk, a few drops at a time, until the mixture forms a smooth, pourable glaze. Drizzle the glaze on the cake and serve immediately. Serves 8.
Williams-Sonoma Test Kitchen
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