Blueberry Almond Bundt Cake

I love this recipe because it’s simple, versatile, and works with several kinds of berries. The whipped egg whites make the cake light, while the almond flour adds richness. The blueberries give bright pops of flavor, and the sliced almonds on top add a gentle crunch. It’s a small Bundt cake, just the right size when I don’t want a huge dessert, but the recipe doubles perfectly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 tablespoon vanilla extract
3 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup almond flour
1/2 cup fresh or frozen wild Maine blueberries (if frozen, bake from frozen; do not thaw; avoid large cultivated berries)
1/2 cup sliced almonds

Directions

I begin by heating the oven to 325°F and generously buttering and flouring a small 5–6 cup Bundt pan.

In the bowl of my stand mixer, I cream the butter, sugar, and salt together until pale and fluffy, about 5 minutes. I transfer this mixture to another large bowl so I can use the mixer again.

I separate the eggs, placing the whites into the clean mixer bowl. I whip the whites until soft peaks form and set them aside.

To the butter-sugar mixture, I add the egg yolks one at a time, mixing just until each is incorporated. I fold in the all-purpose flour in two additions, being careful not to overmix. Then I gently fold in the whipped egg whites, keeping as much air in the batter as possible.

I add the almond flour and vanilla extract and fold everything together. Then I carefully fold in the blueberries.

I spoon the batter into the prepared Bundt pan, filling it about three-quarters full. I scatter the sliced almonds on top and press them gently into the batter so they adhere.

I bake the cake for 45–50 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, I loosely tent the pan with foil. Once baked, I cool the cake in the pan on a wire rack for 10 minutes before inverting and allowing it to cool completely.

Servings and Timing

This recipe yields 1 small Bundt cake (5–6 cup size), about 8 servings.
Timing:
– 20 minutes prep
– 45–50 minutes baking
– 1 hour total cooling time

Variations

I sometimes swap the blueberries for raspberries, blackberries, or currants. If I use raspberries, I half-freeze them first to prevent breaking. A dusting of powdered sugar on the cooled cake adds a lovely finish. For a richer almond flavor, I add 1/2 teaspoon almond extract. This batter also works in a 4×6 loaf pan if I want a simpler presentation.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 3 days. It also freezes well; I freeze slices individually and thaw them as needed. To refresh the texture, I warm a slice in a 300°F oven for 5–7 minutes.

FAQs

Can I double the recipe for a regular Bundt pan?

Yes, doubling fits a standard 10–12 cup Bundt pan well.

Can I use regular large blueberries?

Yes, but I prefer small wild ones for better distribution.

Can I use almond extract instead of vanilla?

Yes, or I use both for stronger almond flavor.

Do I need to par-freeze fresh berries?

Only raspberries benefit from par-freezing; blueberries do not.

Can I make this gluten-free?

A cup-for-cup GF flour blend works nicely.

Why whip the egg whites?

They lighten the batter and improve the crumb.

Can I use salted butter?

Yes, I reduce the added salt slightly.

Why is my cake dense?

It may be from overmixing after adding the flour.

Can I add lemon zest?

Yes, it brightens the cake wonderfully.

Can I bake this as muffins?

Yes, I bake them at 350°F for 18–22 minutes.

Conclusion

I love baking this Blueberry Almond Bundt Cake because it’s elegant, moist, and filled with nutty, fruity flavor. Whether I’m serving it for breakfast, bringing it to a potluck, or enjoying it with afternoon tea, it always feels like a little treat that’s just the right size.