Description
This blueberry bundt cake is a moist cream cheese pound cake recipe with added almond flavor and juicy blueberries, topped with tangy cream cheese icing.
Ingredients
For the cake:
- 3 cups (360g) all-purpose flour
- 1 ½ teaspoons (5.6g) baking powder
- 1/2 teaspoon salt
- ¼ cup (282g) salted butter, room temperature
- 8 ounces (226g) block cream cheese, softened
- 3 cups (570g) granulated sugar
- ½ cup(118ml) whole milk, room temperature
- 6 large eggs, room temperature
- 1 tablespoon (15ml) almond extract
- 1 tablespoon (15ml) vanilla extract
- ¼ cup all-purpose flour (for blueberries)
- 16 ounces fresh blueberries
- Sliced almonds for garnish (optional)
For the icing:
- 8 ounces cream cheese, softened
- 1 cup (102g) powdered sugar, sifted
- 1 tablespoon (20g) butter, melted & cooled
- 1 teaspoon (5ml) almond extract
- 3-4 tablespoons (54g ) milk as needed to thin
Instructions
- Preheat the oven to 325℉. Use a large (12-cup) bundt pan and generously grease and flour it, or use a baking spray containing flour. Allow the butter, eggs, and milk to come to room temperature.
- In a medium bowl, whisk together the flour (3 cups), baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese until smooth and well combined (about 1 minute), scraping the bottom and sides of the bowl at least twice. Add the sugar and beat at medium speed for 3-4 minutes, scraping the bottom and sides halfway through, until combined.
- With the mixer on low-medium speed, add the eggs one at a time and mix until fully combined before adding the next egg. Make sure to scrape the sides and bottoms after 3 eggs. Next, add the vanilla and almond extracts and beat on low for 1 minute.
- With the mixer on low, add half of the flour and mix until combined. Add in half of the milk and mix until combined. Repeat with the remaining dry ingredients and milk until just combined.
- In a medium bowl, toss the ¼ cup of flour and fresh blueberries so that the blueberries are lightly coated in the flour. Discard any remaining flour. Gently fold the blueberries into the cake batter.
- Pour the mixture evenly into the prepared bundt pan and bake for 95-105 minutes, or until a toothpick in the center comes out clean. I started checking my cake at 80 minutes. If your cake is getting too brown but still not done, tent foil over it to prevent it from browning too much. Remove the cake from the oven and allow it to cool in the pan for at least 30 minutes. Then invert it onto a cooling rack to finish cooling completely, for about 1 hour.
- To prepare the icing, in the bowl of a stand mixer or using an electric hand mixer, mix the cream cheese for 1 minute on medium-low speed. Add the powdered sugar and mix. While the mixer is on low, add the almond extract, melted butter, and milk, and blend until smooth. The icing should be on the thicker side. When using a spoon, the icing should flow off the spoon into ribbons that don’t immediately sink back into the icing in the bowl.
- Pour the icing over the completely cooled cake, and garnish with sliced almonds. Serve right away or place in the refrigerator if serving later.
Notes
Storage:
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- Refrigerate. While the unfrosted bundt cake can be kept covered at room temperature, once the icing is added, it’s best to keep this blueberry bundt cake in the fridge. I love this cake carrier for storing cakes. This bundt cake is best enjoyed within the first 3 days.
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- Freeze. You can freeze this bundt cake, frosted or unfrosted, for up to 2 months. To freeze, I like to wrap individual cake slices in plastic wrap and keep them together in a freezer bag. This way, it’s quick to defrost at room temperature.
Nutrition
- Serving Size:
- Calories: 538
- Sugar: 65.2 g
- Sodium: 236.4 mg
- Fat: 14.6 g
- Carbohydrates: 94 g
- Fiber: 1.8 g
- Protein: 8.6 g
- Cholesterol: 126.2 mg