Almond-Blueberry Bundt Cake

Ingredients

Serves: Approx. 24 servings

• 55g sliced almonds
• 225g buttermilk
• 1g almond extract
• 10g vanilla extract
• 360g unbleached all-purpose flour
• 115g almond flour
• 4g baking powder
• 2g baking soda
• 2g kosher salt
• 225g unsalted butter, at room temperature
• 400g extra-fine granulated sugar
• 200g eggs (approx. 4 large eggs)
• 255g frozen blueberries

For the Glaze

• 35g unsalted butter
• 100g granulated sugar
• 30g water
• 13g almond extract

Preparation

1. Grease and spray a 10-inch Bundt pan with baking spray. Sprinkle sliced almonds on the bottom and sides of the pan.
2. In a bowl, combine the buttermilk, almond extract, and vanilla. Set aside.
3. In another bowl, mix the all-purpose flour, almond flour, baking powder, baking soda, and salt.
4. In a stand mixer, cream the butter and sugar until light and fluffy. Gradually add the eggs, scraping the bowl between additions.
5. Alternately add the dry and wet mixtures to the creamed butter in three additions, starting and ending with the dry mix. Scrape down the bowl.
6. Gently fold in the blueberries.
7. Pour approximately 1.36 kg of batter into the prepared pan (you may have a bit leftover).
8. Bake at 163°C (325°F) for 70–80 minutes, or until a cake tester comes out clean.
9. Set on a cooling rack for 15 minutes before unmolding.

To Make the Glaze

1. In a small saucepan, combine the butter, sugar, water, and almond extract.
2. Simmer until the sugar is just melted.
3. Pour the glaze over the warm cake. Let the cake cool completely before wrapping or serving.