Ingredients for Blueberry Almond Bundt Cake
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- 4 large eggs
- Fresh Lemon Rind
- Lemon Juice
- All Purpose Flour
- Ground Almonds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- Fresh Blueberries
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 1 teaspoon almond extract
- Sliced Almonds
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How to Make Blueberry Almond Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-cup decorative bundt or tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in the zest and juice of 1 lemon.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 cup almond flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup sour cream. Then, gradually add the remaining dry ingredients, mixing until just combined.
- Gently fold in 2 cups fresh blueberries.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Invert the cake onto a wire rack to cool completely.
- While the cake is cooling, prepare the icing: In a small bowl, whisk together 2 cups powdered sugar, 2-4 tablespoons milk, and 1 teaspoon almond extract until smooth. Add more milk if needed to reach desired consistency.
- Drizzle the icing over the cooled cake.
- Sprinkle with ½ cup toasted sliced almonds.
- Enjoy your irresistible Blueberry Almond Bundt Cake!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
202g
Fat
81g
Carbs
26g
