This Almond and Blueberry Bundt Cake is a rich, dense cream cheese cake flavored with almond and loaded with fresh blueberries. It’s kicked up a notch with a drizzle of lemon glaze and a sprinkling of almonds. Delicious for dessert or with your morning coffee.
Last year when I visited my sister in Michigan she made me a fantastic dessert with fresh Michigan blueberries, a blueberry almond bundt cake. She and I have always loved to cook and she whips up some pretty amazing things in her kitchen. This was no exception. 
The cake was dense and sweet and the blueberries filled out the taste with their own innate flavor. Then she really kicked it up a notch and drizzled a lemon glaze over it then sprinkled almonds on top. Wow! I am so drooling as I write this. The really great thing about this super yummy cake is that it’s easy to make and can be served for breakfast, brunch or dessert.
Now take a bite! The cake is moist and rich with an almond flavor that just explodes on the tongue. The blueberries burst with flavor and are the perfect foil to the tartness of the lemon glaze. It really is a show stopper!
Click here for my go-to glaze for this bundt cake.
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Almond and Blueberry Bundt Cake
- Yield: 12 servings 1x
Ingredients
Cake
- 3/4 cup butter, room temperature
- 6 ounces cream cheese
- 2 ounces almond paste
- 2 cups sugar
- 4 eggs
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 3/4 cups blueberries
- 1/2 cup slivered almonds, toasted
Lemon Glaze
- 1 1/2 cups powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan very well. Set aside.
- In a large bowl, beat the butter, cream cheese, almond paste, and sugar until light and fluffy.
- Add the eggs to the butter mixture and beat to combine.
- Whisk together the flour, baking powder, and salt in a separate bowl, then add to the butter-cream cheese mixture and beat well.
- Toss the blueberries with 1 tablespoon flour, then fold into the batter.
- Pour into the prepared bundt pan. Bake for 55 minutes, or until nicely browned and a toothpick comes out clean. Cool on a wire rack for 10–20 minutes, then invert onto the rack and cool completely.
- Toast the slivered almonds: spread on a small baking sheet and bake at 350°F for 5–7 minutes, shaking once, until lightly golden. Watch closely. Cool.
- Make the lemon glaze: whisk together the powdered sugar, 2 tablespoons of the lemon juice, and the lemon zest until smooth and creamy. Add more lemon juice a little at a time until the glaze is pourable but not watery.
- Set the cooled cake on a wire rack over a baking sheet. Drizzle the glaze over the cake. Immediately sprinkle the toasted almonds on top. Carefully transfer to a serving plate.
Notes
Toss the blueberries in flour before folding them in — this helps keep them suspended in the batter. Drizzle the glaze and scatter the almonds straight away so they stick before the glaze sets.
- Category: Cake
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones for the Almond and Blueberry Bundt Cake?
Yes, you can use frozen blueberries, but make sure to fold them into the batter gently to prevent the cake from turning blue.
What can I substitute for cream cheese in the Almond and Blueberry Bundt Cake?
You can use mascarpone or a vegan cream cheese alternative, but keep in mind that it may slightly alter the flavor and texture of the cake.
How do I ensure the lemon glaze drizzles nicely over the cake?
Make sure the glaze is not too thick; you can adjust the consistency by adding a little more lemon juice or water until it reaches a pourable texture.
Hi there, isn’t 1.5 tea spoon salt too much for this cake?
Thanks,
awesome recipe