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Blueberry Almond Bundt Cake | lifemadesimplebakes.com
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5 from 4 votes

Blueberry Almond Bundt Cake Recipe

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!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 8 - 12
Calories: 891kcal
Author: Natalie

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 1/2 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 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 1/3 of the dry ingredients with 1/3 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.

Nutrition

Calories: 891kcal | Carbohydrates: 125g | Protein: 16g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 326mg | Potassium: 389mg | Fiber: 4g | Sugar: 57g | Vitamin A: 1025IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 2mg