Blueberry Almond Bundt Cake

Total Time
55mins
Prep 10 mins
Cook 45 mins

From Canadian Living June 2005 issue. A very moist and tasty cake, best if eaten the same day it's baked.

Ingredients Nutrition

Directions

  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 !
Most Helpful

5 5

Wonderful cake. Canadian Living recipes are usually quite good & this was no exception. I followed the instructions, but had to use frozen blueberries. It is actually quite a delicate cake with great flavour. I just dusted it with icing sugar rather than making the icing for it, and found that was enough. I will be making this again. Thanks for posting this recipe HelMo.

4 5

I really enjoyed this cake. The technique in making it and incorporating wet and dry ingredients resulted in a light and very moist cake. I followed recipe as written, adding 1/4 teaspoon almond extract to the wet ingredients. I think next time I will increase the ground almonds by 2 tbsp -- the cake is super moist so could hold up to a little more bulk and almonds are so healthy for us. I also am considering toasting the almonds before grinding them up as this go round, I just used raw almonds. Overall, good eats and I can't wait to try it for breakfast tomorrow. Thanks for posting this recipe, it's going into my file.