OMG! This cake is AMAZING!
You definitely need to try this. A cake with FOUR yes four cups of fresh blueberries and an almond-y vanilla-y glaze drizzle over the top, YUM!
I love summer for several reasons, but high up on my list is my love for fresh berries and stone fruit. We go through all winter buying mediocre berries and stone fruit, if we are lucky enough to even find any, and I just get sick of eating apples, oranges and bananas. When summer arrives and the grocery stores start to have fresh plump berries and jumbo stone fruit I’m in love. I love using fresh summer fruits in my cooking. I love them just as is but adding them to cakes, cookies and muffins makes me smile.
So lets bring in the blueberries.
This cake is bursting with blueberries. You all know how big a bundt pan is right? Of course you do. Now fill that with four cups of blueberries and just imagine the amount of blueberries in each piece of cake.
This blueberry cake is a cinch to put together. Nothing fancy to it. The hardest part is preparing the bundt pan, and that’s not difficult at all.
To prepare the bundt pan all you need to do is grease it liberally with either butter or cooking spray. Make sure you get the butter or cooking spray into all the nooks and crannies of your bundt pan. Once you have it greased add a few tablespoons of flour and carefully roll the pan around until all the butter or cooking spray is coated with the flour. You don’t want any part of the pan left without any flour. Once it’s well coated tip the pan upside down over the sink and tap out any excess flour. Viola, you now have a greased and floured bundt pan.
You will find all your usual baking suspects in this cake. I like to add almond extract too, that’s my secret ingredient to almost everything! Shh don’t tell anyone!
When it comes to the blueberries be sure to mix them into the batter by hand and not with the electric mixer otherwise all the blueberries will burst open and we don’t want that. Before we get to that though make sure your blueberries are stem free. You don’t want anyone finding a stray stem in their piece of cake. Wash the blueberries well and make sure they are completely dry before adding them to your cake batter.
I like to reserve 1/4 cup of the blueberries to put into the bottom of the bundt pan before I add the cake batter. You can absolutely skip this step but it makes the top of the cake look pretty when you take it out of the pan.
As if this cake doesn’t already sound delicious enough, I add a simple powdered sugar glaze to the top but I elevate the glaze just a bit by adding vanilla extract and almond extract. It makes the cake that much better. Make sure your cake is completely cooled before you drizzle it with glaze otherwise the glaze will just melt into the cake.
- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 sticks butter, softened
- 2-1/2 cups granulated sugar
- 6 eggs
- 1 cup Greek yogurt, plain or vanilla
- 3/4 tsp. almond extract
- 1-1/2 tsp. vanilla extract
- 4 cups fresh blueberries
- 1 cup powdered sugar
- 1/8 tsp. almond extract
- 1/8 tsp. vanilla extract
- 2-3 tbsp. milk
- Preheat oven to 325 degrees.
- Grease and flour a bundt pan, set aside.
- In a large bowl combine flour, baking powder, baking soda, and salt, whisk until well combined.
- Cream together butter and sugar with an electric mixer on medium high speed until light and fluffy.
- Reduce speed and add vanilla and almond extracts. Add eggs one at a time. Beat for another minute or two until everything is well combined. Scrape down the sides of the bowl after the first minute.
- Add in a third of the flour mixture and mix on low until just combined. Add in half the Greek yogurt and beat again until just combined. Repeat with the remaining flour and yogurt. Be sure to not over beat.
- Fold in the blueberries using a spatula. Reserve 1/4 cup of the blueberries on the side.
- Lay the reserved blueberries on the bottom of the prepared bundt pan. Pour the batter evenly over the blueberries and spread out until even and smooth.
- Bake for 70-80 minutes or until a cake tester inserted in the center comes out clean.
- Cool the cake in the bundt pan until the pan becomes cool enough that you can touch it. Invert the cooled cake onto a serving dish or cooling rack and let it cool completely before adding the glaze.
- To make the glaze, stir ingredients together in a small bowl until smooth and desired consistency has been reached.
- Drizzle over cake.
- If the glaze is too thin add more powdered sugar. If it's too thick add more milk.