Cake- Blueberry Almond Pound Cake

Posted by on May 15, 2008 in Featured Recipe, Recipes | Comments Off on Cake- Blueberry Almond Pound Cake

Blueberry Almond Pound Cake


A Slice of Blueberry Almond Pound Cake



Cake- Blueberry Almond Pound Cake
Prep time
Cook time
Total time
Comments according to B&B Chef Extraordinaire mizkathleen: I pick our blueberries each summer and freeze between 50-100 pounds worth.  I don’t thaw the blueberries in this recipe; I use them frozen.  (Store bought blueberries get mushy once they are thawed.  Ugh.) Of course if you pick and freeze your own they stay firmer because they are dry when frozen and don’t have preservatives on them, but I still use them frozen, when baking, which may explain why I bake it a lot longer than 60 minutes. With frozen blueberries, 75 minutes is more like it.
Serves: 12-16 servings
  • Cake:
  • ¾ cup butter softened
  • 6 ounces cream cheese, room temp
  • 2 ounces almond paste
  • 2 C sugar
  • 4 eggs
  • 1 ½ C all-purpose flour
  • 1 ½ t baking powder
  • 1 ½ t salt
  • 1 ¾ C fresh or frozen blueberries (but not thawed)
  • ½ C slivered almonds, lightly toasted
  • Lemon Flavored Glaze:
  • 1-2 C Powder sugar
  • 2 T fresh squeezed lemon juice
  1. Heat oven to 350 degree.
  2. Combine butter, cream cheese, almond paste and sugar and cream until fluffy.
  3. Add eggs one at a time and beat.
  4. Add baking powder and salt and beat briefly.
  5. Add flour and mix on low speed.
  6. Grease a 12-cup bundt cake pan and sprinkle almonds in the bottom of the bundt pan.
  7. Pour ½ the batter on top of the almonds.
  8. Flour the blueberries in about a tablespoon of flour and fold into remaining batter by hand.
  9. Put on top of the other layer in the bundt pan. The blueberries have a tendency to sink and most will end up on the bottom, or top of the cake when you flip it, this slows that down a little bit.
  10. Bake for an hour.
  11. Let cool for 10-15 minutes before flipping out of bundt pan.
  12. Drizzle with glaze.