Description
A tender small blueberry almond Bundt cake made with whipped egg whites for lift, almond flour for richness, and wild blueberries for bright bursts of flavor. Perfect for breakfast, tea, or potlucks.
Ingredients
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 tbsp vanilla extract
3 eggs, separated
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup almond flour
1/2 cup fresh or frozen wild Maine blueberries (do not thaw if frozen)
1/2 cup sliced almonds
Butter and flour for greasing pan
Instructions
- Preheat oven to 325°F (165°C). Generously butter and flour a 5–6 cup Bundt pan.
- Cream butter, sugar, and salt in a stand mixer for about 5 minutes until pale and fluffy. Transfer mixture to another large bowl and clean the mixer bowl.
- Separate eggs. Add egg whites to clean mixer bowl and whip to soft peaks; set aside.
- Add egg yolks one at a time to the butter-sugar mixture, mixing just until incorporated.
- Fold all-purpose flour into the mixture in two additions, being careful not to overmix.
- Gently fold in the whipped egg whites, keeping as much air as possible.
- Add almond flour and vanilla; fold gently. Fold in blueberries.
- Spoon batter into the Bundt pan, filling about 3/4 full. Sprinkle sliced almonds on top and press lightly.
- Bake 45–50 minutes, or until a skewer comes out clean. Tent with foil if browning too quickly.
- Cool in the pan for 10 minutes, then invert and cool completely on a rack.
Notes
Swap blueberries for raspberries, blackberries, or currants (par-freeze raspberries first).
Add 1/2 tsp almond extract for stronger almond flavor.
Dust the cooled cake with powdered sugar for a simple finish.
Can be baked in a 4×6 loaf pan.
Wild blueberries work best for even distribution.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 cake
- Calories: 235
- Sugar: 17g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
