Blueberry Almond Bundt Cake Recipe

A slice of almond Bundt cake dusted with powdered sugar, served on a plate.

4.84 from 6 votes

Blueberry Almond Bundt Cake Recipe

This Blueberry Almond Bundt Cake is soft, moist, and bursting with juicy berries and a delicate almond flavor in every slice.

Prep Time20

Cook Time50

Total Time1 10

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 449kcal

Author: Andrea

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 1/2 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.

Notes

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.

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