Meyer Lemon, Almond, and Blueberry Bundt Cake
March 8, 2013
Almond paste is one of my favorite things. I love the sweet almond flavor and use it in as many things as I can. It can get expensive to buy the tiny cans of almond paste they sell in the store so I buy the huge industrial sized can and keep the almond paste in my freezer so that I always have it on hand. Last week when I was cleaning out my freezer to inventory what needed to be used up before Passover I realized that I had some almond paste left and immediately decided to turn it into a cake. Since I also found an open bag of wild blueberries in the freezer I decided to play around with the flavors of my favorite blueberry almond cake and turn them into a bundt cake instead.
This cake is utterly delicious (and much more attractive than the cake that inspired it). The almond flavor is balanced out by the blueberries and lemon to make a cake that tastes like spring. It is great for dessert any time but I think it would be perfect for something like a Mothers’ Day brunch or afternoon tea party. I used meyer lemons for this cake because I had a huge bag from a friends tree and I loved what they brought to the cake but it would be delicious with standard lemons as well.
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Meyer Lemon, Almond, and Blueberry Bundt Cake
March 8, 2013
Ingredients & Instructions
Ingredients & Quantities
- 1 pound almond paste
- 2 cups (15 oz) sugar
- 1 1/3 cups (5.75 oz) cake flour + 2 tablespoons, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (omit if using salted margarine)
- 8 eggs
- 1 1/4 cup (10 oz) margarine
- 2 packed tablespoons finely grated Meyer lemon zest
- 1 1/2 cups (7.5 oz) wild blueberries (frozen is fine, do not defrost)
- 2 tablespoons Meyer Lemon Juice
- 1 tablespoon finely grated Meyer lemon zest
- 1 1/3 c (5.3 oz) confectioners sugar
Preparation Instructions
Grease, then flour an 11 cup bundt pan generously and carefully. Preheat oven to 350-degrees and place rack in lower third of the oven.
Sift together 1 1/3 cake flour, baking powder and salt. Set aside.In a small bowl, whisk the eggs together just to combine yolks and whites.
Place almond paste in the bowl of a heavy-duty mixer. With the flat paddle, beat it on low for 30 seconds. Add sugar in a steady stream and beat until incorporated — about a minute.
Add margarine one tablespoon at a time. Increase mixer speed to medium and cream until mixture is smooth, light in color and fluffy –about 3-4 minutes. No lumps of almond paste should be visible.
With the mixer still on medium speed, pour in the eggs, cautiously at first, tablespoon by tablespoon, as if you were adding oil when making mayonnaise, and then slightly faster. Once all the eggs are incorporated, add the lemon zest. Continue beating until the mixture again attains a light color and fluffy texture.
With a spatula, stir in the flour mixture and mix until smooth. Place the blueberries in medium bowl and toss them with the remaning two tablespoons of flour. Carefully fold the blueberries into the batter.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out dry. Place the cake on a rack to cool for about 5 minutes and then turn it out onto the rack to cool completely.
Once the cake is completely cool make the glaze. Combine the lemon juice, zest and confectioners sugar in a medium bowl and stir until smooth. It will look like there is not enough liquid but keep stirring and the glaze will come together. Pour the glaze over the cake and let it harden.
(Recipe adapted from this cake)
Recipe Details
Recipe Times
Prep
N/A
Cook
20 Minutes
Total
1 Hour
Recipe Categories
Meyer Lemon, Almond, and Blueberry Bundt Cake
March 8, 2013
Recipe Details
Recipe Yield
Prep Time
N/A
Cook Time
20 Minutes
Total Time
1 Hour
Ingredients & Quantities
- 1 pound almond paste
- 2 cups (15 oz) sugar
- 1 1/3 cups (5.75 oz) cake flour + 2 tablespoons, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (omit if using salted margarine)
- 8 eggs
- 1 1/4 cup (10 oz) margarine
- 2 packed tablespoons finely grated Meyer lemon zest
- 1 1/2 cups (7.5 oz) wild blueberries (frozen is fine, do not defrost)
- 2 tablespoons Meyer Lemon Juice
- 1 tablespoon finely grated Meyer lemon zest
- 1 1/3 c (5.3 oz) confectioners sugar
Preparation & Cooking
Preparation
Grease, then flour an 11 cup bundt pan generously and carefully. Preheat oven to 350-degrees and place rack in lower third of the oven.
Sift together 1 1/3 cake flour, baking powder and salt. Set aside.In a small bowl, whisk the eggs together just to combine yolks and whites.
Place almond paste in the bowl of a heavy-duty mixer. With the flat paddle, beat it on low for 30 seconds. Add sugar in a steady stream and beat until incorporated — about a minute.
Add margarine one tablespoon at a time. Increase mixer speed to medium and cream until mixture is smooth, light in color and fluffy –about 3-4 minutes. No lumps of almond paste should be visible.
With the mixer still on medium speed, pour in the eggs, cautiously at first, tablespoon by tablespoon, as if you were adding oil when making mayonnaise, and then slightly faster. Once all the eggs are incorporated, add the lemon zest. Continue beating until the mixture again attains a light color and fluffy texture.
With a spatula, stir in the flour mixture and mix until smooth. Place the blueberries in medium bowl and toss them with the remaning two tablespoons of flour. Carefully fold the blueberries into the batter.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out dry. Place the cake on a rack to cool for about 5 minutes and then turn it out onto the rack to cool completely.
Once the cake is completely cool make the glaze. Combine the lemon juice, zest and confectioners sugar in a medium bowl and stir until smooth. It will look like there is not enough liquid but keep stirring and the glaze will come together. Pour the glaze over the cake and let it harden.
(Recipe adapted from this cake)
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Recipe Page: https://www.couldntbeparve.com/recipe/meyer-lemon-almond-and-blueberry-bundt-cake/
Looks like a winner indeed, and almond is a popular flavour.
This cake sounds delicious! I love the lemon and almond combo!
I also love almond with lemon. And I especially like the flavor of Meyer lemon. Husband loves almond paste too. I’ll try this after Passover.
Lemon and almond sound so good.
I love the flavors you combined. Definitely feels like a spring cake
This looks so beautiful and delicious! Great job
I’m not a cake guy but this sounds good.
I need to make a cake for Shabbat this week and have some cake flour to use up and just bought some meyer lemons, thank you for this recipe.
This sounds fabulous! So fresh and delicious! What else do you use almond paste for?
I use almond paste for lots of things. I make marzipan and use it to make fruits and things and to cover cakes (mixed with fondant). ( my son loves to make marzipan fruit so I try to keep it on hand for an impromptu activity) I also use the almond paste as a filling for dates and mix it into my poppyseed filling for hamentashen. But mostly I make cakes with almond paste because I love the moistness it gives to the cakes.
Thanks! I usually only use it once a year for passover almond horns.
Do you have a source for kosher for Passover almond paste? I have been looking for it for years because a lot of almond paste cakes and cookies have very little flour and would be great for pesach. Would you be willing to share the almond horn recipe? They are my husband’s favorite cookies and we don’t have a good kosher bakery out here to buy them.
I bought kosher for passover almond paste from American Almond. They do a run before passover for the 7 pound cans but I heard they are already sold out. I’ll email you the recipe I use!
Thanks for the info, I will check it out. If I am too late for this year I will for sure get it next year! I look forward to trying your recipe!
I love the combination of flavors in this!
Shoshana, I noticed there are no eggs listed in the ingredient list but they are included in the directions. I hope to make this today! Please help! Patti
So sorry about that! The recipe should call for 8 eggs. I will update the recipe to reflect that.