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    You are in: Home / Recipes / Blueberry Almond Bundt Cake Recipe
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    Blueberry Almond Bundt Cake

    Blueberry Almond Bundt Cake. Photo by Demelza

    1/2 Photos of Blueberry Almond Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    HelMo's Note:

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

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    Units: US | Metric


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


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

    Ratings & Reviews:

    • on March 28, 2011


      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.

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    • on January 06, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Almond Bundt Cake

    Serving Size: 1 (164 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 634.2
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 16.3 g
    Cholesterol 128.3 mg
    Sodium 598.8 mg
    Total Carbohydrate 79.0 g
    Dietary Fiber 3.2 g
    Sugars 50.6 g
    Protein 9.4 g

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