Blueberry Almond Pound Cake (with Almond Glaze)

My husband really flattered me the other day… I told him I was making this pound cake, and he told me that I should go on the show “Beat Bobby Flay” and challenge him to one of my recipes with blueberries, because I am the queen of fresh blueberry desserts.

Why thank you baby, tell me more about myself 😉

I will gladly take this compliment, though I think the only secret to my success is using fresh blueberries versus frozen, and having some really amazing recipes in my back pocket.

This pound cake I make two ways – a savory almond way (this recipe) and a sweet lemon/citrus way, which I will of course blog later. I can’t decide which is my favorite, but I was in the mood for almond so that is what you get first 🙂

This recipe is actually supposed to be made in 2 bread loaf pans, but I decided to call an audible and make it in my Bundt pan for the pure reason that I don’t know where my second loaf pan went and ran out of patience looking for it 🙂 Cook time was basically exactly the same (60 minutes), so feel free to make it either way and know the result will be great, whichever you choose!

Oven Temp: 350 Degrees Fahrenheit, Cook Time: 55-60 Min
Ingredients:

Cake:

• 1C Butter, room temp
• 1 3/4C Sugar
• 3 Eggs
• 1T Almond Extract
• 3/4C Buttermilk
• 3C Fresh Blueberries (washed and dried)
• 2 1/2C Flour
• 2t Baking Powder
• 1t Salt

Almond Glaze:

• 1 1/2C Powdered Sugar
• 1 1/2T Almond Extract
• 2T Milk
• 1/4t Vanilla Extract

Directions:

With an electric mixer whip your butter. Add your sugar, then your eggs (one at a time). Mix in your buttermilk and almond extract then set aside.

In a separate bowl, combine your flour, baking powder and salt.

Gently fold the dry ingredients into the wet ingredients with a wooden spoon. Pour in your blueberries and continue to fold lightly making sure not to crush the blueberries, only to combine.

To bake, grease your baking pan. Again, I prefer using two loaf pans but took a detour to my Bundt pan this day and it turned out just fine. Pour your batter in and bake as directed. When done the top will be golden and a knife can be inserted and come out dry.

Allow your cake to cool completely on a wire rack before icing.

When ready to ice, whisk all ingredients in a bowl. Your mixture should be thick enough to hold form, but at the same time liquid enough that it will droop down the sides of your cake. You don’t want it too runny or it will soak in or just run all the way to the bottom. Start with ingredients as shown above, and if you feel it needs more liquid you can add additional milk, but only do so 1 teaspoon at a time or so.

I added a little additional milk to mine and might have gotten just a little carried away, as in the picture below you can see it pooled just a little on my plate.

I think it would be extra lovely to garnish the icing with some shaved almonds, but that is entirely up to you!

Hope you enjoy! If you try it and love it feel free to re-blog as long as you share a link back to the original recipe <3

X.O. Abbey Co.