Blueberry Almond Bundt Cake with Lemon Glaze
This Blueberry Almond 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!
Servings: 12 servings
Calories: 497kcal
Ingredients
Cake
- ¾ cup butter, room temperature
- 6 ounces cream cheese
- 2 ounces almond paste
- 2 cups sugar
- 4 eggs
- 1-½ cups flour
- 1-½ teaspoons baking powder
- 1-½ teaspoon salt
- 1-¾ cup blueberries
- ½ cup slivered almonds, toasted
Glaze
- 2 cups confectioner's sugar
- 2 Tablespoons lemon juice
- 2 Tablespoons milk
Instructions
- Preheat oven to 350 degrees. Grease & flour bundt pan very well. 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.
- Toss blueberries with 1 Tablespoon flour then stir into batter.
- 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.
- While oven is still on, toast almonds. See how to in notes below.
- Prepare glaze by beating all ingredients until smooth and creamy.
- Drizzle glaze over cake while it is sitting on a wire rack over a cookie sheet. Sprinkle top with almonds immediately. Carefully move to serving plate.
Notes
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.
Nutrition
Calories: 497kcal | Carbohydrates: 72g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 461mg | Potassium: 176mg | Fiber: 1g | Sugar: 57g | Vitamin A: 635IU | Vitamin C: 3.1mg | Calcium: 74mg | Iron: 1.4mg
