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Blueberry Almond Bundt Cake

After seeing how much you guys LOVED my Cherry Almond Bundt Cake, I figured a blueberry variation was necessary. Thus, we have, Blueberry Almond Bundt Cake. Truth be told, blueberry is way more my speed than cherry. I would devour a blueberry muffin any day if you put it in front of me.

This blueberry almond bundt cake is actually a traditional pound cake swirled with a homemade blueberry filling and topped with a cream cheese glaze. Both the cake and the glaze are also flavored with an almond extract. It subtle but nice.


A long time ago, I made a lemon blueberry bundt cake using a similar recipe, but the difference between the two, is that this cake utilizes a blueberry filling (or sauce rather) rather than just fresh blueberries.

INGREDIENTS
For the blueberry sauce:

  • 12 ounces fresh blueberries, rinsed
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • 1 tablespoon water

For the cake:

  • 1 ½ cups (3 sticks) unsalted butter at room temperature
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 3 cups all-purpose flour
  • ½ teaspoons baking powder
  • Pinch of salt
  • 1 ¼ cups milk at room temperature
  • 2 teaspoons almond extract

For the glaze:

  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 5-6 teaspoons heavy whipping cream or milk
  • 1 large orange
  • ¼ teaspoon almond extract
  • pinch of salt
  • sliced almonds for garnish

INSTRUCTIONS

  1. For the filling: In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften.
  2. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn. Allow to cool for 20 minutes, refrigerate if necessary.
  3. ....................................


for full recipes please see : beyondfrosting.com

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