Blueberry Almond Bundt Cake Recipe

Name: Blueberry Almond Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Icing; 1 cup icing sugar; 2 tablespoons milk; 1/4 teaspoon almond extract; 1/4 cup sliced almonds, toasted

Servings: persons

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
Icing
1 cup icing sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup sliced almonds, toasted

1
Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
2
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.
3
Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
4
Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
5
Let cool on rack for 10 minutes. Invert onto rack and let cool.
6
Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
7
Enjoy !

1042

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup butter, softened, 3/4 cup granulated sugar, 2 eggs, 1 tablespoon grated fresh lemon rind, and more.

Yes, Blueberry Almond Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Almond Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions