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Blueberry Cake with Vanilla Almond Glaze Recipe

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3.9 from 15 reviews

This blueberry cake recipe is a moist and flavorful dessert bursting with fresh blueberries. Made with a tender crumb from Greek yogurt and a fragrant blend of vanilla and almond extracts, it’s finished with a simple, sweet glaze that adds the perfect touch. Ideal for gatherings or a special treat, this cake combines classic flavors with a vibrant fruit twist.

Ingredients

Blueberry Cake Ingredients:

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 6 eggs
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 pints (4 cups) fresh blueberries

Glaze Ingredients:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prep the oven and bundt pan: Heat the oven to 325°F. Grease and flour a 12-cup bundt pan thoroughly to prevent sticking, ensuring even coverage on all surfaces. Set aside while preparing the batter.
  2. Combine the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined and evenly distributed.
  3. Mix the batter: Using an electric mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar on medium-high speed for about 3 minutes, until the mixture is light and fluffy. Reduce the mixer speed to medium-low and add the vanilla extract, almond extract, and eggs one at a time, mixing well after each addition. Beat for an additional 2 minutes to incorporate air. Scrape down the sides of the bowl once or twice to ensure all ingredients are mixed evenly.
  4. Incorporate dry ingredients and yogurt: Add half of the dry flour mixture to the creamed butter and sugar, mixing on low speed just until combined. Then add half of the Greek yogurt, mixing again gently to incorporate. Repeat with the remaining half of the flour mixture and Greek yogurt, stirring at low speed to avoid overmixing the batter.
  5. Fold in blueberries: Carefully fold in the majority of the fresh blueberries by hand, reserving about a dozen blueberries to decorate the bottom of the bundt pan for a beautiful blueberry layer beneath the cake batter.
  6. Pour the batter into the pan: Evenly sprinkle the reserved blueberries along the bottom of the greased and floured bundt pan. Pour the cake batter on top, spreading it smoothly with a spoon to ensure an even surface.
  7. Bake the cake: Place the bundt pan in the preheated oven and bake for 60 to 75 minutes, or until a toothpick inserted near the center of the cake comes out clean. Once baked, cool the cake in the pan on a wire rack for at least 30 minutes, or until the pan is lukewarm to touch.
  8. Invert and cool completely: Carefully invert the cake onto a cooling rack or serving dish and allow it to cool fully at room temperature, ensuring the cake is thoroughly set before glazing.
  9. Make the glaze: While the cake cools, whisk together the powdered sugar, milk (starting with 2 tablespoons), and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk if too thick or additional powdered sugar if too thin.
  10. Glaze and serve: Drizzle the prepared glaze evenly over the cooled cake. Serve immediately to enjoy the cake’s moist texture and fresh blueberry flavor at their best.

Notes

  • Use fresh, ripe blueberries for the best flavor and texture.
  • Do not overmix the batter once the flour and yogurt are added to avoid a dense cake.
  • If using frozen blueberries, toss them in a little flour before folding in to prevent sinking.
  • Let the cake cool completely before glazing to prevent the glaze from melting and running off.
  • Ensure the bundt pan is well-greased and floured to avoid sticking and preserve details when unmolding.

Find it online: https://yumntasty.com/blueberry-cake-with-vanilla-almond-glaze-recipe/