This Blueberry Almond Bundt Cake is soft, moist, and bursting with juicy berries and a delicate almond flavor in every slice.
This Blueberry Almond Bundt Cake is a beautifully tender, bakery-style dessert that combines sweet, juicy blueberries with the warm, nutty flavor of almond. The soft, moist crumb is perfectly balanced with bursts of fresh berries in every bite, while a hint of almond extract adds an elegant depth of flavor that everyone will enjoy!
If you love Bundt cakes as much as I do, you have to also check out my Lemon Blueberry Bundt Cake, Best Ever Banana Bundt Cake, and Marble Bundt Cake for even more inspiration!
Table of Contents
Why We Love This Bundt Cake
- Easy to slice, serve, and share, making it great for potlucks, holidays, or casual get-togethers.
- Uses pantry staples and fresh ingredients you likely already have in your kitchen.
- This Bundt cake freezes well and still tastes fresh when thawed, making it perfect for planning ahead.
Recipe Ingredients
Fresh Blueberries – Rinse them and pat them dry to keep your cake batter from getting too wet. Make sure to use fresh blueberries—frozen blueberries tend to bleed, causing streaks to form in the batter.
Almond Paste – Made from ground almonds and sugar, almond paste has a coarse texture and is less sweet than marzipan. Found in the baking aisle, it’s optional but enhances the almond flavor.
Full-Fat Sour Cream – Adds moisture and a slight tang that balances the sweetness. It’s key for a soft, tender crumb, so don’t skip it!
For a full list of ingredients and amounts, see the recipe card below.
Variations
Mixed Berries – Combine blueberries with raspberries or blackberries for a varied berry flavor. This adds a colorful and slightly tart twist to the cake.
Citrus Glaze – Drizzle a simple glaze made with powdered sugar and fresh lemon juice over the cooled cake for a bright, zesty finish.
How to Make Blueberry Almond Bundt Cake
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly butter and flour a standard-size Bundt pan. Set aside.
Step 2: In a medium bowl, combine the flour, brown sugar, almond paste, salt, crushed almonds, and melted butter for the filling. Mix until a chunky crumble forms. Set aside.
Step 3: In the bowl of a stand mixer (or a large bowl with a hand mixer), cream the butter and sugar on high speed for 3 minutes until light and fluffy. Add the almond extract and vanilla extract. Reduce the speed to low and mix in the eggs, one at a time, until fully incorporated.
Step 4: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, alternate adding one-third of the dry ingredients and one-third of the sour cream until all ingredients are combined. Fold in the blueberries gently using a spatula.
Step 5: Pour half of the batter into the prepared Bundt pan. Sprinkle the almond filling evenly over the batter, then pour the remaining batter on top. Spread it into an even layer.
Step 6: Place the Bundt pan in the oven and bake for 45–55 minutes or until the top springs back when touched, and a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Expert Tips
Don’t Overmix the Batter – Mix just until everything is combined. Overmixing can make the cake dense, and we want it light and tender.
Prepare the Bundt Pan Well – Coat the pan thoroughly with butter and flour, covering every crevice to help the cake release smoothly after baking.
FAQs
It pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries on the side.
Yes, chopped almonds, pecans, or walnuts can be folded into the batter for added crunch and flavor.
Storage Information
STORE the Blueberry Almond Bundt Cake in an airtight container at room temperature for up to 3 days. To FREEZE, wrap the cake tightly in plastic wrap and place it in a freezer-safe bag; it will keep for up to 2 months.
To REHEAT, thaw at room temperature and warm slices in the microwave for 10-15 seconds.
Blueberry Almond Bundt Cake Recipe
Ingredients
For the Almond Filling
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 2 Tbsp almond paste
- 1/4 tsp coarse kosher sea salt
- 1/4 cup sliced almonds - crushed
- 3 Tbsp unsalted butter - melted
For the Cake
- 12 Tbsp 1 ½ sticks unsalted butter, room temperature
- 1 1/2 cup granulated sugar
- 2 tsp almond extract
- 1/2 tsp vanilla extract
- 3 eggs
- 2 1/2 cup cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse kosher sea salt
- 1 1/4 cup full-fat sour cream
- 6 oz. fresh blueberries - rinsed and patted dry
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly butter and flour a standard-size Bundt pan. Set aside.
- In a medium bowl, combine the flour, brown sugar, almond paste, salt, crushed almonds, and melted butter for the filling. Mix until a chunky crumble forms. Set aside.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), cream the butter and sugar on high speed for 3 minutes until light and fluffy. Add the almond extract and vanilla extract. Reduce the speed to low and mix in the eggs, one at a time, until fully incorporated.
- In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, alternate adding one-third of the dry ingredients and one-third of the sour cream until all ingredients are combined. Fold in the blueberries gently using a spatula.
- Pour half of the batter into the prepared bundt pan. Sprinkle the almond filling evenly over the batter, then pour the remaining batter on top. Spread it into an even layer.
- Place the Bundt pan in the oven and bake for 45–55 minutes or until the top springs back when touched, and a toothpick inserted into the center comes out clean. Remove from the oven and let the cake 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!