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Blueberry Almond Pound Cake

Topped with a lemon glaze and slivered almonds, this pound cake is the perfect summer dessert.

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Ingredients
Cake
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 6 ounces cream cheese
  • 2 ounces almond paste
  • 2 cups Granulated Sugar
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 3/4 cups frozen blueberries, thawed
  • 1/2 cup slivered almonds, lightly toasted
Glaze
  • 2 cups Powdered Sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons milk
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Instructions
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Yields: 8 to 10 servings

Cake
Step 1

Preheat oven to 350°F. Prepare well-greased bundt pan

Step 2

Combine butter, cream cheese, almond paste and sugar; cream until fluffy. Add eggs, one at a time.

Step 3

In a small bowl, combine flour, baking powder and salt.

Step 4

Add flour mixture to wet ingredients and mix on low speed. Stir in blueberries. Spoon into prepared bundt pan.

Step 5

Bake for 35 minutes, or until golden brown.

Glaze
Step 1

Combine powdered sugar, lemon juice and milk in a bowl. Stir until smooth.

Step 2

Drizzle over pound cake, then sprinkle with slivered almonds, as desired.

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