Blueberry Almond Bundt Cake with Lemon Glaze
This last weekend the family and I went out blueberry picking. Partially for some desserts that I have been wanting to make, but also for jam and to stock our freezer full for year round blueberry smoothies. Of all of the berries, blueberries are my absolute favorite for everyday snacking this time of year. So after we make our jam, and bake up quite a few desserts, making sure we have enough for smoothie makings, we eat them by the handful.
Blueberry picking is a fun and easy activity for all ages. We like to go out berry picking a few times throughout the season, always making sure to do one last pick before they are all gone. For all of my Oregon friends, here is a list of great local u-pick farms. I promise you’ll love it.
One of the first desserts on my blueberry agenda was this Blueberry Almond Bundt Cake with Lemon Glaze. It is moist, packed full of berries, and has a good hint of lemon. If you are looking for more of a breakfast style cake, simply leave off the glaze, it is perfect this way with a cup of coffee. Sweet, but not too sweet.
This cake is very simple to put together, and absolutely delicious. Just make sure to butter and lightly flour your pan well, as those berries like to stick. And while I am not always a patient baker, letting bundt cakes fully cool, about an hour, will ensure that the cake comes out smoothly.
A few other of my favorite blueberry recipes are a Blueberry Clafoutis (which you might have seen me make on my instagram), a Blueberry Kuchen (similar to this Cherry Kuchen), lots of Blueberry Muffins for the kids, Blueberry Coffee Cake and Blueberry Pie Bars. Oh, and blueberry milkshakes! And as I mentioned, for smoothies. I make a blueberry style smoothie most mornings, all year round. They are loaded with antioxidants and just the perfect amount of sweetness for the morning. I’m always collecting berry recipes, so send me your favorite, and let me know what you think about this cake!
This post was sponsored by my friends at Oregon Blueberry Growers. Thank you for supporting!
Blueberry Almond Bundt Cake with Lemon Glaze
INGREDIENTS
1 1/2 cups unsalted butter, at room temperature, plus extra for greasing the pan
2 cups granulated sugar
2 teaspoons lemon zest
2 teaspoons vanilla extract
6 large eggs, beaten
1 1/3 cups (180 grams) all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 cups (220 grams) almond flour
3 cups fresh blueberries
Lemon Glaze
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
STEPS
Preheat the oven to 375 degrees. Position rack in the lower middle. Butter and flour a 10-inch nonstick Bundt pan, set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest and vanilla extract for 3-4 minutes on high speed until light. Reduce speed to medium and add eggs one at a time, beating after each until uniform, scraping down the sides as needed.
In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, until just incorporated. By hand, fold in the blueberries.
Scrape the batter into the prepared pan, and smooth the top. Place the bundt pan on a baking sheet and bake for 65-70 minutes until a wooden skewer or cake tester comes out clean. Transfer the bundt pan to a wire rack and cool for 1 hour.
When the cake is cooling, make the icing. Whisk together the lemon juice and powdered sugar in a bowl until smooth.
Once the cake is cool, remove from the pan. Pour half of the glaze over the top of the cake and let sit for 20 minutes, then repeat with the remaining glaze. Let the icing set for 30 minutes, slice and serve.