Blueberry Almond Bundt Cake

This blueberry bundt cake is a moist cream cheese pound cake recipe with added almond flavor and juicy blueberries, topped with tangy cream cheese icing.

👥 10 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 30 min🔥 Cook: 1h 35m👤 Julianne Dell📖 beyondfrosting

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl
whisk

📝 Preparation Steps

Preheat the oven to 325℉. Use a large (12-cup) bundt pan and generously grease and flour it, or use a baking spray containing flour. Allow the butter, eggs, and milk to come to room temperature.

(360g) all-purpose flour3 cups(226g) block cream cheese, softened8 ounces(570g) granulated sugar3 cupslarge eggs, room temperature6(15ml) almond extract1 tablespoon(15ml) vanilla extract1 tablespoon(102g) powdered sugar, sifted1 cup(20g) butter, melted & cooled1 tablespoon(5ml) almond extract1 teaspoon

In a medium bowl, whisk together the flour (3 cups), baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese until smooth and well combined (about ⏱️ 1 minute), scraping the bottom and sides of the bowl at least twice. Add the sugar and beat at medium speed for ⏱️ 3-4 minutes, scraping the bottom and sides halfway through, until combined.

(360g) all-purpose flour3 cups(226g) block cream cheese, softened8 ounces(570g) granulated sugar3 cups(15ml) almond extract1 tablespoon(15ml) vanilla extract1 tablespooncream cheese, softened8 ounces(102g) powdered sugar, sifted1 cup(20g) butter, melted & cooled1 tablespoon(5ml) almond extract1 teaspoon

With the mixer on low-medium speed, add the eggs one at a time and mix until fully combined before adding the next egg. Make sure to scrape the sides and bottoms after 3 eggs. Next, add the vanilla and almond extracts and beat on low for ⏱️ 1 minute.

With the mixer on low, add half of the flour and mix until combined. Add in half of the milk and mix until combined. Repeat with the remaining dry ingredients and milk until just combined.

In a medium bowl, toss the ¼ cup of flour and fresh blueberries so that the blueberries are lightly coated in the flour. Discard any remaining flour. Gently fold the blueberries into the cake batter.

(360g) all-purpose flour3 cups(226g) block cream cheese, softened8 ounces(570g) granulated sugar3 cups(15ml) almond extract1 tablespoon(15ml) vanilla extract1 tablespoonfresh blueberries16 ounces(102g) powdered sugar, sifted1 cup(20g) butter, melted & cooled1 tablespoon(5ml) almond extract1 teaspoon

Pour the mixture evenly into the prepared bundt pan and bake for ⏱️ 95-105 minutes, or until a toothpick in the center comes out clean. I started checking my cake at ⏱️ 80 minutes. If your cake is getting too brown but still not done, tent foil over it to prevent it from browning too much. Remove the cake from the oven and allow it to cool in the pan for at least ⏱️ 30 minutes. Then invert it onto a cooling rack to finish cooling completely, for about ⏱️ 1 hour.

To prepare the icing, in the bowl of a stand mixer or using an electric hand mixer, mix the cream cheese for ⏱️ 1 minute on medium-low speed. Add the powdered sugar and mix. While the mixer is on low, add the almond extract, melted butter, and milk, and blend until smooth. The icing should be on the thicker side. When using a spoon, the icing should flow off the spoon into ribbons that don’t immediately sink back into the icing in the bowl.

Pour the icing over the completely cooled cake, and garnish with sliced almonds. Serve right away or place in the refrigerator if serving later.

Nutrition Facts

calories

538 calories

fat Content

14.6 g

fiber Content

1.8 g

sugar Content

65.2 g

sodium Content

236.4 mg

protein Content

8.6 g

trans Fat Content

0.2 g

cholesterol Content

126.2 mg

carbohydrate Content

94 g

saturated Fat Content

7.9 g

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