This Blueberry Bundt Cake is a rich, dense cream cheese cake flavored with almond and loaded with fresh blueberries. It’s kicked up a notch with a drizzle of lemon glaze & a sprinkling of almonds. Delicious for dessert or even breakfast!
Last year when I visited my sister in Michigan she made me a fantastic dessert with fresh Michigan blueberries, a blueberry almond bundt cake. She and I have always loved to cook and she whips up some pretty amazing things in her kitchen. This was no exception.
The cake was dense and sweet and the blueberries filled out the taste with their own innate flavor. Then she really kicked it up a notch and drizzled a lemon glaze over it then sprinkled almonds on top. Wow! I am drooling as I write this. Man, that means I am going to have to make another one really soon. Let me know how you like it so I can pass on the kudos to my sister. Thanks Ginger!
- 3/4 cup butter, room temperature
- 6 ounces cream cheese
- 2 ounces almond paste
- 2 cups sugar
- 4 eggs
- 1-1/2 cups flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoon salt
- 1-3/4 cup blueberries
- 1/2 cup slivered almonds, toasted
- 2 cups confectioner's sugar
- 2 Tablespoons lemon juice
- 2 Tablespoons milk
Preheat oven to 350 degrees. Grease bundt pan and set aside.
In a large bowl, beat butter, cream cheese, almond paste and sugar until light and fluffy.
Add eggs to butter mixture.
Combine dry ingredients together.
Add dry ingredients to butter-cream cheese mixture and beat well.
Stir in blueberries.
Place in oven and bake 55 minutes or until nicely browned.
Remove from oven and let cool on wire rack for 10-20 minutes. Invert onto wire rack and let cool the rest of the way.
Prepare glaze by beating all ingredients until smooth and creamy.
Place cake on plate and drizzle glaze over top then sprinkle with almonds.
To toast almonds, place almonds on a cookie sheet and bake for 3-4 minutes in a 350 degree oven. Watch them carefully as they can burn easily.