This Blueberry Almond Bundt Cake is a traditional pound cake filled with a homemade blueberry pie sauce and topped with a cream cheese glaze and almonds.
For the blueberry sauce:
- 12 ounces fresh blueberries, rinsed
- 2 tablespoons sugar
- 1 tablespoon flour
- 1 tablespoon water
For the cake:
- 1 ½ cups (3 sticks) unsalted butter at room temperature
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 3 cups all-purpose flour
- ½ teaspoons baking powder
- Pinch of salt
- 1 ¼ cups milk at room temperature
- 2 teaspoons almond extract
For the glaze:
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 5–6 teaspoons heavy whipping cream or milk
- 1 large orange
- ¼ teaspoon almond extract
- pinch of salt
- sliced almonds for garnish
- For the filling: In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften.
- Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn. Allow to cool for 20 minutes, refrigerate if necessary.
- For the cake: Allow the butter, milk and eggs to come to room temperature.
- Preheat the oven to 325°. Prepare a generously greased and floured bundt pan. Do not skip this step.
- Cream the butter until smooth and then beat in sugar and continue beating it until it’s light and fluffy or for about 5 minutes.
- Slowly add the eggs one at a time and make sure each one is well mixed before adding the next. Add the almond extract and beat until mixed.
- In a separate bowl, sift the flour first and then measure out 3 cups. Then add the baking powder and salt.
- Next, add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.
- Then add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.
- Pour about 1/3 of the batter into the bottom of the pan. Spoon 1/2 of the blueberry filling into the batter, swirling and spreading evenly. Repeat and then finish with the remaining batter on top.
- Bake at 325° for 65-75 minutes. You may need to cover the bundt pan with aluminum foil for the last 20-30 minutes to prevent the bottom from browning.
- Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven.
- After 10 minutes of cooling, gently run a knife around the edges of your bundt to help release it from the edge before flipping. Invert the cake onto a plate and allow it cool for 2-3 hours.
- For the glaze: Soften cream cheese in the microwave for 20-30 seconds in the microwave, removing the wrapper first. It should be soft but not melted.
- In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir.
- Add the heavy cream, one tablespoon at a time until the glaze reaches the desired thickness. It should drip of the spoon, but not run off the spoon.
- While you’re adding the heavy cream, also add the orange zest, almond extract and the pinch of salt.
- Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze the way I have, drizzling it down the sides of the cake. Garnish with sliced almonds.
- This cake is best served within 2 days of baking.
- You MUST use at least a 10-cup sized bundt pan. Baking times will very by oven and type of pan used.
- You can skip the blueberry sauce all together and just add the fresh blueberries directly into the batter, but I suggest tossing them with flour so they don’t immediately sink. You baking time will be reduced since there is less liquid overall.