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If you’re searching for a delightful treat that bursts with juicy, fresh flavors and a touch of elegant sweetness, then you absolutely have to try this Blueberry Cake with Vanilla Almond Glaze Recipe. This cake is the perfect combination of moist, tender crumb infused with luscious blueberries and finished off with a heavenly, silky glaze that highlights the comforting notes of vanilla and almond. It’s truly one of those recipes that feels like a warm hug on a plate—whether you’re serving it for a cozy family gathering or a special celebration, it’s always a crowd-pleaser that invites smiles and seconds.

Ingredients You’ll Need

A clear bowl holds two main layers: at the bottom is a thick, smooth, pale yellow batter with a creamy texture, and on top, a large pile of fresh, round blueberries with a deep blue color and slight dusty white bloom. A silver spoon is partially dipped into the batter and blueberries, resting at the right side inside the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting the perfect balance in a Blueberry Cake with Vanilla Almond Glaze Recipe starts with simple, quality ingredients that each add their own magic—whether it’s richness, tenderness, or that fresh pop of blueberry goodness.

3 cups all-purpose flour: Provides the sturdy structure you need for a moist yet fluffy cake crumb.
1/2 teaspoon baking powder: Helps the cake rise gently, ensuring it’s light and airy.
1/4 teaspoon baking soda: Reacts with yogurt to give an extra tender texture and slight lift.
1/4 teaspoon fine sea salt: Enhances the flavors and balances the sweetness beautifully.
1 cup (2 sticks) unsalted butter, softened: Adds rich creaminess and tenderness to every bite.
2 cups granulated sugar: Sweetens the cake just right, helping it caramelize and brown.
6 eggs: Bind everything together and give the cake its lovely structure.
1 cup plain Greek yogurt: Adds moisture and a subtle tang, making the crumb extra tender.
1 teaspoon vanilla extract: Introduces warm, familiar notes to the cake’s flavor profile.
1/2 teaspoon almond extract: Gives the cake a delicate, nutty aroma that pairs perfectly with blueberries.
2 pints (4 cups) fresh blueberries: The star ingredient, bursting with juicy sweetness and a beautiful splash of color.
1 cup powdered sugar (for glaze): Creates a smooth, sweet topping that balances the fruit and cake perfectly.
2-3 tablespoons milk (for glaze): Adjusts the glaze to the perfect drizzle consistency.
1/4 teaspoon vanilla extract (for glaze): Boosts the glaze’s rich, creamy flavor.

How to Make Blueberry Cake with Vanilla Almond Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F. Grease and flour a 12-cup bundt pan thoughtfully—this ensures your cake will come out cleanly without any sticking surprises. The pan preparation might seem small, but it’s essential for the perfect presentation of your blueberry masterpiece.

Step 2: Combine Dry Ingredients

Whisk together the flour, baking powder, baking soda, and fine sea salt in a large bowl. This step ensures that your leavening agents and flour are evenly distributed, which helps the cake rise uniformly and have a consistent texture throughout.

Step 3: Cream Butter and Sugar

Using an electric mixer with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about three minutes. This creates a light, fluffy base that traps air, which bakes into that wonderfully tender crumb Blueberry Cake with Vanilla Almond Glaze Recipe is known for.

Step 4: Incorporate Eggs and Extracts

Slowly add in eggs one at a time, blending each thoroughly before adding the next. Then mix in the vanilla and almond extracts. This step layers in flavor while keeping the batter smooth and velvety.

Step 5: Alternate Flour and Yogurt

Add half of your flour mixture to the batter and beat gently until just combined. Follow with half of the Greek yogurt, again mixing with care. Repeat this alternating process with the remaining flour and yogurt. Be mindful not to overmix; folding gently keeps the cake tender and light.

Step 6: Fold in the Blueberries

Reserve about a dozen blueberries aside, then carefully fold the rest into the batter by hand. This prevents the berries from breaking apart and coloring the batter purple, so the blueberries stay plump and juicy inside the cake.

Step 7: Assemble and Bake

Sprinkle the reserved blueberries evenly across the bottom of the prepared bundt pan, then pour the batter over them, smoothing the top with a spoon. Bake for 60 to 75 minutes, until a toothpick comes out clean when inserted near the center. Cooling the cake in the pan initially helps it release perfectly when inverted.

Step 8: Prepare the Vanilla Almond Glaze

While your cake cools completely, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the thickness by adding a touch more milk or powdered sugar so it drapes beautifully over the top of your cake.

Step 9: Glaze and Enjoy!

Pour the silky glaze generously over the cooled cake, letting it cascade down the sides like a sweet curtain. Serve immediately and watch everyone’s faces light up with delight.

How to Serve Blueberry Cake with Vanilla Almond Glaze Recipe

A close-up view of a single slice of bundt cake placed on a white plate, showing two main layers: a light golden cake base with a soft, moist texture and scattered deep purple to black berries baked inside, creating a marbled effect within the cake. The top of the slice is covered with a thin layer of shiny, white glaze that gently drips down the sides. The background features a white marbled surface with a blurred view of the main bundt cake featuring a golden brown crust and the same berry pattern. A single dark berry is faintly visible on the background surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few fresh blueberries and a light dusting of powdered sugar on top adds an inviting look that matches the cake’s vibrant fruitiness. If you want a touch of green, a sprig of fresh mint complements the almond and vanilla notes beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for an indulgent dessert experience. For a lighter contrast, fresh fruit salad or a citrusy sorbet highlights the cake’s sweet and tangy balance without overwhelming it.

Creative Ways to Present

For a brunch or tea party vibe, slice the cake and serve on vintage plates with teacups full of your favorite brew. You can also layer pieces between whipped mascarpone and fresh blueberries for a quick trifle twist that celebrates the Blueberry Cake with Vanilla Almond Glaze Recipe in a whole new way.

Make Ahead and Storage

Storing Leftovers

Store your leftover blueberry cake in an airtight container at room temperature for up to three days. This keeps the cake moist and the glaze delectably fresh. If your kitchen is warm, refrigeration is okay, but bring the cake back to room temperature before serving to enjoy its full flavor and texture.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil before placing it in the freezer. When ready, thaw overnight in the fridge and let it come to room temperature for the best taste and texture.

Reheating

If you crave a warm slice, gently reheat a piece in the microwave for about 15 seconds or until just warmed through. This melts the glaze slightly, making each bite even more comforting and luscious.

FAQs

Can I use frozen blueberries in Blueberry Cake with Vanilla Almond Glaze Recipe?

Yes! Frozen blueberries can be used, but do not thaw them first to avoid excess moisture in the batter. Fold them in frozen to keep the cake light and prevent the batter from turning purple.

What kind of yogurt is best for this recipe?

Plain Greek yogurt is ideal because it adds moisture and a subtle tang without overpowering the other flavors, helping to create a tender, moist crumb.

How do I prevent the blueberries from sinking to the bottom?

Coating blueberries lightly with flour before folding them into the batter helps suspend them evenly throughout the cake, keeping your slices berry-filled all the way through.

Can I make the glaze dairy-free?

Absolutely! Simply substitute the milk in the glaze with any plant-based milk like almond or oat milk, and it will still be deliciously smooth and sweet.

Is it necessary to use both vanilla and almond extracts?

While you can omit one, using both extracts adds a lovely depth of flavor balancing sweet vanilla warmth and subtle almond nuttiness that makes this Blueberry Cake with Vanilla Almond Glaze Recipe truly special.

Final Thoughts

Once you’ve made this Blueberry Cake with Vanilla Almond Glaze Recipe, it’s hard not to fall in love with its juicy, tender crumb and that silky, fragrant glaze. It’s one of those rare desserts that feels elegant enough for celebrations yet simple and comforting enough for everyday moments. Don’t hesitate—grab those fresh blueberries and give this incredibly satisfying recipe a try. Your friends and family will thank you!

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