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

Share this post