Blueberry Almond Bundt Cake

In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften.

Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn. Allow to cool for 20 minutes, refrigerate if necessary.

Allow the butter, milk and eggs to come to room temperature.

Preheat the oven to 325°. Prepare a generously greased and floured bundt pan. Do not skip this step.

Cream the butter until smooth and then beat in sugar and continue beating it until it’s light and fluffy or for about 5 minutes.

Slowly add the eggs one at a time and make sure each one is well mixed before adding the next. Add the almond extract and beat until mixed.

In a separate bowl, sift the flour first and then measure out 3 cups. Then add the baking powder and salt.

Next, add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.

Then add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.

Pour about 1/3 of the batter into the bottom of the pan. Spoon 1/2 of the blueberry filling into the batter, swirling and spreading evenly. Repeat and then finish with the remaining batter on top.

Bake at 325° for 65-75 minutes. You may need to cover the bundt pan with aluminum foil for the last 20-30 minutes to prevent the bottom from browning.

Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven.

After 10 minutes of cooling, gently run a knife around the edges of your bundt to help release it from the edge before flipping. Invert the cake onto a plate and allow it cool for 2-3 hours.

Soften cream cheese in the microwave for 20-30 seconds in the microwave, removing the wrapper first. It should be soft but not melted.

In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir.

Add the heavy cream, one tablespoon at a time until the glaze reaches the desired thickness. It should drip of the spoon, but not run off the spoon.

While you’re adding the heavy cream, also add the orange zest, almond extract and the pinch of salt.

Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze the way I have, drizzling it down the sides of the cake. Garnish with sliced almonds.