Ingredients
Scale
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 teaspoon salt
- 1–3/4 cup blueberries
- 1/2 cup slivered almonds (toasted)
Glaze
- Click the link above for the recipe.
Instructions
- Preheat oven to 350F degrees. Grease & flour bundt pan very well. Set aside.
- In a large bowl, beat butter, cream cheese, almond paste and sugar until light and fluffy.
- Add eggs to butter mixture.
- Combine dry ingredients together.
- Add dry ingredients to butter-cream cheese mixture and beat well.
- Toss blueberries with 1 Tablespoon flour then stir into batter.
- Place in oven and bake 55 minutes or until nicely browned.
- Remove from oven and let cool on wire rack for 10-20 minutes. Invert onto wire rack and let cool the rest of the way.
- While oven is still on, toast almonds. See how to in notes below.
- Prepare glaze by beating all ingredients until smooth and creamy.
- Drizzle glaze over cake while it is sitting on a wire rack over a cookie sheet. Sprinkle top with almonds immediately. Carefully move to serving plate.
Notes
To toast almonds, place almonds on a cookie sheet and bake for 3-4 minutes in a 350 degree oven. Watch them carefully as they can burn easily.
- Category: Cake