Blueberry Almond Bundt Cake
Bursting with sweet, juicy blueberries and the delicate aroma of almond extract, this Blueberry Almond Bundt Cake is a show-stopping dessert that marries rich, buttery cake with tangy lemon glaze for a perfect balance of flavors. Each slice is brimming with tender baked blueberries and the subtle crunch of sliced almonds, creating a texture that’s both soft and satisfyingly crisp. This elegant bundt cake is easy to prepare, with a moist and fluffy crumb thanks to the combination of creamy milk and expertly layered dry ingredients. Ideal for brunches, celebrations, or simply as a decadent treat, the addition of the zingy powdered sugar lemon glaze takes this dessert to a whole new level. Whether you’re working with fresh or frozen blueberries, this cake delivers all the classic charm of homemade baking with a gourmet twist.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 Large eggs
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 cups Fresh or frozen blueberries
- 1 tablespoon All-purpose flour (for coating blueberries)
- 0.5 cup Sliced almonds
- 0.5 cup Powdered sugar
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan or spray it generously with non-stick baking spray.
In a large mixing bowl, use a hand or stand mixer to cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This will help prevent them from sinking to the bottom of the cake.
Gently fold the floured blueberries and the sliced almonds into the batter using a spatula.
Pour the batter evenly into the prepared bundt pan and smooth the top with the spatula.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack and let it cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.
Slice and serve your Blueberry Almond Bundt Cake. Enjoy!
Nutrition Facts
Calories |
4935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 819.6 g | 298% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 504.3 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 711 mg | 55% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
