Blueberry Almond Bundt Cake Recipe

So pretty for springtime, this luscious showstopper cake is sweetened with fresh blueberries, coconut and almonds.
  • Ready in: 2 hours
  • Prep time: 15 minutes
  • Chill/Cook time: 1 hours, 45 minutes
  • By:
  • Servings: 12-14

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  • 1½ cups (3 sticks) melted butter
  • 2 cups water
  • 2/3 cup flaked sweetened coconut
  • 1 cup fresh blueberries
  • 1 tablespoon flour
  • 2-3 tablespoons milk
  • 2 tablespoons sliced almonds for garnish, optional

cooking methods

  • Bake


  1. Preheat oven to 325°F. Combine first 4 ingredients in a large bowl; blend well. Do not overmix; batter will be lumpy.
  2. In a small bowl, toss blueberries with flour until lightly coated; fold into batter. Pour batter into a well-greased bundt-style pan.
  3. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely; invert onto serving platter.
  4. In a small bowl, combine powdered sugar and enough milk to reach desired consistency. Drizzle over cake. Garnish with sliced almonds if desired.
Makes 12-14 servings.

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