Description

This Blueberry Almond Bundt Cake combines fresh blueberries and almond extract for an irresistible flavor. Simple to prepare and perfect for any occasion, this homemade cake is sure to impress friends and family.

Ingredients

Scale

3 cups (360g) all-purpose flour
1 ½ teaspoons (5.6g) baking powder
1/2 teaspoon salt
¼ cup (282g) salted butter, room temperature
8 ounces (226g) block cream cheese, softened
3 cups (570g) granulated sugar
½ cup(118ml) whole milk, room temperature
6 large eggs, room temperature
1 tablespoon (15ml) almond extract
1 tablespoon (15ml) vanilla extract
¼ cup all-purpose flour (for blueberries)
16 ounces fresh blueberries
sliced almonds for garnish (optional)
8 ounces cream cheese, softened
1 cup (102g) powdered sugar, sifted
1 tablespoon (20g) butter, melted & cooled
1 teaspoon (5ml) almond extract
3–4 tablespoons (54g ) milk as needed to thin

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325℉. Grease and flour a large (12-cup) bundt pan, or use a baking spray containing flour. Allow butter, eggs, and milk to reach room temperature.
In a medium bowl, whisk flour, baking powder, and salt together. Set aside.
In a stand mixer with a paddle attachment, blend the butter and cream cheese until smooth, about 1 minute. Add sugar and mix at medium speed for 3-4 minutes, scraping the bowl halfway through.
With the mixer on low-medium speed, add eggs one at a time, ensuring each is fully mixed before adding the next. Scrape the bowl after the third egg. Add vanilla and almond extracts; mix on low for 1 minute.
Gradually mix in half of the flour, followed by half of the milk. Repeat with remaining flour and milk until just combined.
In a medium bowl, toss blueberries with ¼ cup of flour until lightly coated. Gently fold blueberries into the batter.
Pour the batter evenly into the prepared bundt pan. Bake for 95-105 minutes, checking doneness with a toothpick starting at 80 minutes. If needed, tent with foil if browning too quickly. Cool in the pan for 30 minutes before inverting onto a rack for another hour to cool completely.
To make the icing, blend cream cheese for 1 minute on medium-low speed. Add powdered sugar, then gradually mix in almond extract, melted butter, and milk until smooth and thick.
Pour icing over the cooled cake and garnish with sliced almonds. Serve immediately or refrigerate for later.

Notes

Make sure all ingredients are at room temperature for best results.
Check the cake with a toothpick to ensure it is fully baked before removing from the oven.
Keep the cake stored in the refrigerator if not serving right away.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 37g
Sodium: 380mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g
Cholesterol: 128mg