Blueberry Almond Pound Cake Recipe and Free Cooking Tips

Serves: 8 to 10 

Ingredients 

For the Cake:
3/4 cup butter, softened
8 oz. cream cheese
3/4 teaspoon vanilla essence
11/4 cup sugar
1/2 cup almond meal
4 eggs
11/2 cups unbleached or all-purpose flour
11/2 teaspoon baking powder
11/2 teaspoon salt
13/4 cups fresh or frozen blueberries, thawed
3/4 cup slivered almonds 

For the Glaze:

2 oz cream cheese, softened

1/4 cup confectioners sugar

2-3 tablespoon milk, depending on desired consistency

Instructions

Preheat oven to 350 degrees and grease a 24cm bundt pan.

In a medium bowl, combine flour, almond meal, baking powder and salt, set aside.

In a large bowl, beat butter, cream cheese and sugar until fluffy.

Add eggs one at a time and beat until well combined. Add vanilla extract along with the last egg.

Add flour mixture and beat until its well incorporated

Stir in blueberries and 1/2 cup almonds and then spoon batter into the prepared bundt pan.

Bake for about 50-55 minutes or until golden brown and toothpick inserted in center comes out clean.

Let cool for about 20 minutes.

For the glaze: Beat the ingredients in a small bowl until you reach your desired consistency. Drizzle over cake and sprinkle almonds.