Blueberry Almond Bundt Cake

Blueberry Almond Bundt Cake

I’m not one to push things on people but consider this your push.

BIG ‘ole PUSH

I had a craving for blueberry coffee cake and somehow it turned into this beautiful masterpiece. I am not one bit mad about it.

Because I’m a people pleaser, I tested this recipe out in an 8×8 and it turned out perfectly! I just like to be fancy… while rocking my sweatpants and peanut butter stained sweatshirts. You get what you get mmk?

This recipe is made with super simple and CLEAN ingredients which is what I’m ALWAYS about but especially now that I’m expecting (if you don’t know, now you know. Read this!) It’s made with a blend of gluten-free and almond flour which makes it fluffy and moist. The full fat coconut milk can be swapped but I wouldn’t recommend it because it makes the cake SO decadent. And by decadent… I mean STRAIGHT drool worthy. I used coconut sugar but you can use raw cane sugar if you please!

The only thing I haven’t tried is swapping the eggs for flax eggs. If you try it, let me know how it goes!

IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!

Blueberry Almond Bundt Cake
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Blueberry Almond Bundt Cake

For the people that want to be fancy without much effort!

Author Kelly

Ingredients

  • 2 room temp Whole Eggs
  • 3 tbsp Coconut Oil melted
  • 1/2 cup Coconut Sugar
  • 1/2 cup Unsweetened Apple Sauce
  • 1 cup Full Fat Coconut Milk room temp
  • 1 1/2 tsp Vanilla Extract
  • 1/2 tsp Almond Extract NOT OPTIONAL!
  • 1 1/2 cup GF Baking Flour
  • 1/2 cup Almond Flour
  • 1 1/2 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Cinnamon divided
  • 1 1/2 cup Frozen Blueberry

Almond Glaze

  • 1 cup Powdered Sugar see notes*
  • 1/4 cup Full Fat Coconut Milk
  • 1/8 tsp Almond Extract
  • Slivered Almonds to top

Instructions

  1. Preheat your oven to 350 degrees F. Spray a bundt cake pan or 8×8 with cooking spray and set aside.

  2. With a standing mixer, whisk together the eggs, coconut oil and coconut sugar.

  3. Add in the rest of the wet ingredients and whisk until combined. About 30 seconds.

  4. The dry ingredients go in next. Add the GF flour through cinnamon, using only HALF the cinnamon (1/2 tbsp). Whisk until just combined. 

  5. In a small bowl, add the blueberries and the other half of the cinnamon (1/2 tbsp). Stir until the blueberries are coated before adding them into the mixture. Whisk once or twice until the blueberries are incorporated.

  6. Pour the batter into your prepared baking dish and bake for about 60 minutes (bundt cake) or 45 minutes for the 8×8. Make sure to check with a toothpick! It will seem done on the outside well before it’s done on the inside.

  7. Let cool completely in its baking dish before placing it onto it’s serving dish and glazing.

Glaze

  1. Whisk all the ingredients together until smooth (except the almonds). Pour the glaze over the cake before topping with a whole lot of almonds.

Recipe Notes

* make your own powdered sugar by blending 2 cups of raw sugar or coconut sugar in a high speed blender until a powder forms.



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