Best Blueberry Almond Bundt Cake Recipes

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BLUEBERRY ALMOND BUNDT CAKE



Blueberry Almond Bundt Cake image

From Canadian Living June 2005 issue. A very moist and tasty cake, best if eaten the same day it's baked.

Provided by HelMo

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 tablespoon grated fresh lemon rind
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
1/2 cup ground almonds
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream
1 1/2 cups fresh blueberries
1 cup icing sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup sliced almonds, toasted

Steps:

  • Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
  • In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond rind and juice. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir half into butter mixture.
  • Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
  • Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
  • Let cool on rack for 10 minutes. Invert onto rack and let cool.
  • Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
  • Enjoy !

Nutrition Facts : Calories 634.3, Fat 32.8, SaturatedFat 16.4, Cholesterol 128.3, Sodium 598.8, Carbohydrate 79.1, Fiber 3.3, Sugar 50.6, Protein 9.4

BLUEBERRY BUNDT® CAKE



Blueberry Bundt® Cake image

Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt® cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.

Provided by Pete Flanagan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h35m

Yield 16

Number Of Ingredients 15

2 ½ cups fresh blueberries
1 ½ tablespoons cake flour
3 ¼ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 cup unsalted butter, softened
2 lemons, or more to taste, zested
3 large eggs
1 teaspoon lemon extract
¼ cup buttermilk
1 cup powdered sugar
1 lemon, zested and juiced
4 tablespoons unsalted butter, melted and cooled
salt

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
  • Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
  • While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 61.2 g, Cholesterol 72.9 mg, Fat 15.2 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 10.5 g, Sodium 252.2 mg, Sugar 35.3 g

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