Ingredients

The following ingredients have 11 Servings
  • 12 ounces fresh blueberries, rinsed
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • 1 tablespoon water
  • 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
  • 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

Instruction

  • In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften.
  • 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.
  • Allow the butter, milk and eggs to come to room temperature.
  • Preheat the oven to 325°. Prepare a generously greased and floured bundt pan. Do not skip this step.
  • Cream the butter until smooth and then beat in sugar and continue beating it until it’s light and fluffy or for about 5 minutes.
  • Slowly add the eggs one at a time and make sure each one is well mixed before adding the next. Add the almond extract and beat until mixed.
  • In a separate bowl, sift the flour first and then measure out 3 cups. Then add the baking powder and salt.
  • Next, add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.
  • Then add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.
  • Pour about 1/3 of the batter into the bottom of the pan. Spoon 1/2 of the blueberry filling into the batter, swirling and spreading evenly. Repeat and then finish with the remaining batter on top.
  • Bake at 325° for 65-75 minutes. You may need to cover the bundt pan with aluminum foil for the last 20-30 minutes to prevent the bottom from browning.
  • Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven.
  • After 10 minutes of cooling, gently run a knife around the edges of your bundt to help release it from the edge before flipping. Invert the cake onto a plate and allow it cool for 2-3 hours.
  •  Soften cream cheese in the microwave for 20-30 seconds in the microwave, removing the wrapper first. It should be soft but not melted.
  • In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir.
  • Add the heavy cream, one tablespoon at a time until the glaze reaches the desired thickness. It should drip of the spoon, but not run off the spoon.
  • While you’re adding the heavy cream, also add the orange zest, almond extract and the pinch of salt.
  • Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze the way I have, drizzling it down the sides of the cake. Garnish with sliced almonds.