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Recipes

Gluten free blueberry bundt cake with toasted almond icing.

Blueberry Bundt w/ Toasted Almond Icing

Yield: 10 berrylicious servings

Allergens

 

Batter

  • 17.50 oz RylieCakes Cake Mix
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 8 oz butter, softened
  • 9.40 oz sugar
  • 1 oz fresh ginger, grated or finely chopped
  • 3 eggs
  • 9.50 oz buttermilk
  • 1 tsp almond extract
  • 12 oz blueberries + 1 Tbsp Cake Mix

Toasted Almond Icing

  • 1 oz buttermilk
  • 1 tsp almond extract
  • 4 oz powdered sugar
  • 4 oz toasted almond slices

Instructions

Preheat oven to 325°F.  Coat 12-cup Bundt pan with cooking spray and set open-side down onto a sheet of parchment until ready to use.

  1. Whisk together Cake Mix, baking powder, baking soda, and salt in medium bowl. Set aside.
  2. In bowl of stand mixer fitted with paddle attachment, cream together butter and sugar until light and fluffy, approximately doubled in size. Scrape down sides and bottom of bowl.
  3. Add fresh ginger, beating on low speed until combined.
  4. Beat in eggs one at a time, mixing well between each addition.
  5. Add in half the dry ingredients and beat on low until just combined. Slowly pour in buttermilk and almond extract, beat again until just combined. Add remaining dry ingredients and beat on medium-low until thoroughly combined.
  6. Combine blueberries with 1 Tbsp Cake Mix. Mix thoroughly. The flour here will coat to the blueberries ensuring they don’t all sink to the bottom of the pan (top of the bundt cake). Add blueberries to batter and fold to combine.
  7. Pour batter into prepared pan.
  8. Bake for approximately 45 minutes, rotating pan halfway through. Cake is done when a toothpick inserted into center comes out clean.
  9. Let cake cool in pan for 20 minutes before inverting.
  10. Invert cake, remove pan, and let cool to room temperature on wire rack.
  11. While cake is cooling, prepare icing by whisking together buttermilk, almond extract, and powdered sugar. Add more powdered sugar to thicken icing or a little milk to loosen it, if needed.
  12. Toast almonds here if you haven’t done so already. Place on sheet pan lined with parchment and bake for about 5 minutes at 425°F. Almond slivers should be golden brown when done.
  13. To glaze bundt cake, you can get fancy and place icing in a piping bag fitted with medium plain tip. Then, pipe large circle around top of cake letting extra glaze drip down the sides. Or just face the facts and accept that you will be eating this cake in T minus 5 minutes and thus, you can use a spoon to drizzle (or drench!) the cake with icing. Either way, don’t forget to finish it off with your toasted almond slivers!