Eastern European Blueberry-Almond Cake Recipe

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Makes 10 to 12 slices of Blueberry Almond Cake

Prep Time: 20 minutes

Cook Time: 45 minutes


  • Filling:
  • 1 (14-ounce) can almond filling
  • 2 cups fresh blueberries, washed and stemmed
  • 2 tablespoons all-purpose flour
  • .
  • Cake Batter:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • Confectioners’ sugar


  1. Heat oven to 350 degrees. Lightly coat a 10-inch Bundt pan with cooking spray.
  2. To make the filling, in a medium bowl, combine the almond filling, blueberries and flour, mixing well. Set aside.
  3. To make the cake batter, in a medium bowl, combine flour, baking powder, baking soda and salt, and set aside.
  4. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until fluffy. Add the flour mixture alternately with the sour cream, and thoroughly combine.
  5. Spoon 1/3 of the batter into the prpeared pan and top with half of the blueberry mixture. Repeat with another 1/3 of batter, remaining blueberries and rest of batter.
  6. Bake 45 minutes or until a toothpick comes out clean. Cool on a wire rack for 20 minutes before unmolding. Dust cooled cake with confectioners’ sugar. Serve with blueberry sauce and sweetened whipped cream, if desired.

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