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
Ingredients
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
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.
This blueberry almond bundt cake tasted so good!!