Blueberry Almond Bundt Cake

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.

After seeing how much you guys LOVED my Cherry Almond Bundt Cake, I figured a blueberry variation was necessary. Thus, we have Blueberry Almond Bundt Cake. Truth be told, blueberry is way more my speed than cherry. I would devour a blueberry muffin any day if you put it in front of me.

INGREDIENTS

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

INSTRUCTIONS

1. For the filling: In a medium-sized saucepan, combine blueberries, sugar, flour, and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down the heat and let simmer to allow the blueberries to soften.
2. 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.
3. For the cake: Allow the butter, milk, and eggs to come to room temperature.
4. Preheat the oven to 325°. Prepare a generously greased and floured bundt pan. Do not skip this step.
5. ............................

Read more, please visit: beyondfrosting.com

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