Almond and Blueberry Bundt Cake
Recipe Type: Cake
  • ¾ 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
  • ½ cup slivered almonds, toasted
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  1. Preheat oven to 350F degrees. Grease & flour bundt pan very well. Set aside.
  2. In a large bowl, beat butter, cream cheese, almond paste and sugar until light and fluffy.
  3. Add eggs to butter mixture.
  4. Combine dry ingredients together.
  5. Add dry ingredients to butter-cream cheese mixture and beat well.
  6. Toss blueberries with 1 Tablespoon flour then stir into batter.
  7. Place in oven and bake 55 minutes or until nicely browned.
  8. 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.
  9. While oven is still on, toast almonds. See how to in notes below.
  10. Prepare glaze by beating all ingredients until smooth and creamy.
  11. 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.
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.
Recipe by Honest Cooking at