Ingredients
- 2oz sliced almonds
- 8oz buttermilk
- 1/4 tsp almond extract
- 2 tsp vanilla extract
- 12 3/4oz unbleached all-purpose flour
- 4oz almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 8oz unsalted butter, at room temperature
- 14oz extra-fine granulated sugar
- 7oz (4 large) eggs
- 9oz frozen blueberries
Glaze
- 2 1/2 tbsp unsalted butter
- 1/2 cup granulated sugar
- 2 tbsp water
- 1 tbsp almond extract
Directions
- Grease and spray a 10-inch Bundt pan with plenty of baking spray. Sprinkle the almonds on the bottom of the pan and up the sides.
- Combine the buttermilk, almond extract, and vanilla and set aside.
- Combine the dry ingredients and set aside.
- In a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Gradually add the eggs and scrape down the sides of the bowl.
- Alternate in three additions to dry and liquid ingredients, starting and ending with the flour. Scrape down the sides of the bowl.
- Gently fold in the blueberries.
- Portion 3 lb batter into the prepared pan (there may be a little excess).
- Bake at 325°F in a conventional oven for 70 to 80 minutes, until a cake tester comes out clean.
- Set the pan on a cooling rack and leave the cake in the pan for 15 minutes before unmolding onto the rack.
For the glaze
- In a pot, combine the butter, sugar, water, and extract. Simmer until the sugar is just melted.
- Pour the hot glaze over the cake while it is still warm.
- Let the cake cool completely, then wrap or cover it well.
