A moist, tender cake studded with juicy blueberries and a chunky almond filling. This blueberry almond bundt cake is the perfect dessert for spring and summer!
I don’t know what it is about bundt cakes, but when spring rolls around I’m all about them! Maybe it’s because I finally got around to spring cleaning and pulled my pan out of hiding? Or maybe it’s because I’m over the mess and fuss that goes into three layer cakes? ?
Whatever it is, I’m so excited to share this recipe with you! This beautiful blueberry almond bundt cake is bursting with flavor. It’s tender and sweet, studded with fresh blueberries and swirled with a chunky almond filling.
Trust me, it’s every bit as divine as it sounds!
Like I mentioned above, bundt cakes are great because they are super easy to “put” together. Zero assembly required! ? I’m not the best cake decorator (working on it ?) so I definitely appreciate being able to drizzle a glaze over top or even add a dusting of powdered sugar and call it good. Who’s with me?!
The first step when making this blueberry almond bundt cake is to prep the filling. It’s not as intimidating as it sounds. Just toss everything together in a bowl, mix it up and voilà!
The ONE key ingredient that adds sooooo much flavor to the filling is almond paste.
What is almond paste?
Almond paste is made from ground almonds or almond meal and sugar. It is often used as a filling in pastries like danishes. It is a less sweet and more coarse version of marzipan.
You can find almond paste on the baking aisle near the pie fillings in most well-stocked grocery stores. It’s kind of pricey, I know. Is it crucial? Probably not, but it does make the almond flavor really pop! If you don’t feel like splurging simply leave it out.
Mix the batter in the bowl of a stand mixer or a large mixing bowl with a hand mixer. Creaming the butter and the sugar together for an extended period of time is what gives this cake it’s light, tender texture. Do not attempt to make this cake using an old fashioned wooden spoon and some elbow grease. I promise you it will not be the same!
Make sure to use fresh blueberries. Simply rinse them and pat them dry before folding them into the batter. Frozen blueberries will bleed all over the batter causing streaks to form.
Pour half of the batter into a prepared bundt pan, then sprinkle the filling over top. Pour the remaining batter over and spread it into a nice even layer. Bake for 45-55 minutes or until the top is set and springs back when touched. The crack may be moist, that’s ok, just as long as it’s not a wet gooey mess.
Let the cake cool completely before slicing and serving it. You can leave the cake as-is, add your favorite icing or frosting on top, or add a simply dusting of powdered sugar over top.
This is one dessert you’ll be baking on repeat all spring and summer long. Light, sweet and bursting with fresh fruit. P.S. A raspberry, strawberry or blackberry version would be amazing too!
Blueberry Almond Bundt Cake Recipe
For the almond filling:
- 1/2 c. all-purpose flour
- 1/4 c. brown sugar
- 2 tbsp. almond paste
- 1/4 tsp. coarse kosher sea salt
- 1/4 c. sliced almonds - crushed
- 3 tbsp. unsalted butter - melted
For the cake:
- 12 tbsp. 1 ½ sticks unsalted butter, room temperature
- 1 1/2 c. granulated sugar
- 2 tsp. almond extract
- 1/2 tsp. vanilla extract
- 3 eggs
- 2 1/2 c. cake flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. coarse kosher sea salt
- 1 1/4 c. full-fat sour cream
- 6 oz. fresh blueberries - rinsed and patted dry
- Preheat oven to 350 degrees. Lightly butter and flour a standard size bunt pan, set aside.
- In a medium mixing bowl combine the flour, brown sugar, almond paste, salt, crushed almonds and melted butter. Mix until a chunky crumble forms, set aside.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), combine the butter and sugar. Beat on high for 3 minutes or until light and fluffy. Add almond extract and vanilla extract. With mixing speed on low, add eggs one at a time, mixing well after each addition.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. With mixing speed on low, alternate adding ⅓ of the dry ingredients with ⅓ of the sour cream until all ingredients have been combined. Using a spatula or wooden spoon, fold in blueberries.
- Pour half of the batter into the prepared bundt pan. Sprinkle filling evenly over the batter, then pour remaining batter over top. Spread into an even layer.
- Place in oven and bake for 45-55 minutes or until the top springs back when touched. Remove from the oven and let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Hello! Can I substitute 1 stick of butter for oil. Maybe 113grm of oil?
As a general rule, substitute three-quarters of the butter in a recipe with oil. In other words: So, since the recipe calls for a 1.5 sticks of butter (12 tablespoons) use 9 tablespoons of oil.
My favorite cake ever!! So yummy and refreshing!
I’m so glad you liked it! It’s one of my favorites as well.
I am all about the blueberries lately! We all loved this cake!
I’m so glad you all enjoyed it! I agree – blueberries are the best!
I always have blueberries around, because my kids love them! The cake is fresh & soft & delicious!
hey girl- this cake looks so yummy!