SooperJB and I made a delicious blueberry almond bundt cake for a family gathering at my parents' house. I love recipes that call for fresh ingredients, and though I often use boxed cake mix for quick and easy desserts, I am always eager to make a truly homemade dessert! Also, I had to "borrow" my mom's bundt pan to make the cake, but it appeared that she enjoyed it enough to think it was worth it and lent it to me indefinitely. All in the name of tasty treats! Hopefully, you have an extra hand (or a strong man like Sooper) to help you cream the butter and sugar together. I found this step pretty difficult even with softened butter, but Sooper did it with ease. :)
|Blueberry Almond Bundt Cake Deliciousness|
I found a few blueberry cake recipes, including some with lemon or strawberries, but when I came across blueberry almond cake combinations, they were too good looking to pass up! I changed/combined a few different recipes, and the result was amazing, quick, and easy! This moist cake is perfect for a 4th of July gathering, breakfast/brunch, or any after dinner dessert, especially during the summertime! It makes approximately 12 slices of tasty cake.
Blueberry Almond Bundt Cake
Preparation Time: 30 minutes
Baking Time: 45 min. - 1 hour
|Pre and Post Baking|
The Pam baking spray helps it slide out of the bundt pan with ease...NO STICKING!
10 inch bundt pan
Pam Baking spray (or Pam original spray)
* I love the baking spray. It works very well and has a bit of flour in it so it is perfect for baked goods!
1 (12.5 oz.) can of almond filling
1 pint of fresh blueberries, washed and stems removed
2 tablespoons of all purpose flour
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (small container) sour cream
Preheat oven to 350 degrees. Coat the pan with cooking spray.
In a bowl, combine the almond filling, fresh blueberries, and 2 tablespoons of flour and mix well. Set aside.
In another bowl, combine the 2 cups flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream (blend well) the butter and sugar until fluffy. Using an electric mixer, add the eggs one at a time beating until fluffy. While mixing, alternate adding the cake batter mixture and the sour cream, and lastly, add the vanilla extract. Make sure the batter is well combined.
Spoon 1/3 of the batter into the bundt pan. Top with half of the filling mixture. Spoon another 1/3 of the batter and top with the rest of the filling. Then add the last 1/3 of the batter.
Bake for 45 min.- 1 hour or until a toothpick comes out clean. Cool for 30 minutes and turn it upside down on a plate. After cooled, add the confectioners' sugar. If desired, add the sliced almonds, fresh blueberries, etc. before serving.
Have a relaxing and delicious 4th of July!
The Tiny Librarian
I am linking up with Bonnie & Trish @ Uncommon, Kimmie @ Sugar & Dots, My Meatless Mondays @ My Sweet & Savory, Lisa @ Flour Me With Love for Mix it up Monday, and Show & Share @ Southern Lovely.