Ingredients
Units
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 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