Blueberry Almond Bundt Cake

I love bundt cakes. For some reason I just really enjoy using my bundt pan over any other cake pan. I still have some blueberries in the freezer from a few weeks ago and we're going to visit my mother-in-law tomorrow, so I wanted to bring something.

You can purchase ground almonds but I just threw some whole ones (with skin) into my magic bullet and made my own.

I used apple sauce to cut back on the fat but I assure you, this cake tastes just as delicious as it would if you used butter!

Blueberry Almond Bundt Cake
Makes 12 servings

Ingredients
For the Cake

• 1 1/2 cups all purpose flour
• 3 teaspoons baking powder
• 3/4 cup sugar
• 1 teaspoon almond extract
• 3/4 cup apple sauce
• 3 large eggs
• 2/3 cup ground almonds
• 1 cup frozen blueberries

For the Glaze 

1. 1 cup confectioners' sugar
2. 1/2 teaspoon almond extract
3. milk

Directions

1. Preheat the oven to 325F. Grease and flour your bundt pan.
2. Combine flour, baking powder and sugar in a bowl with a whisk.
3. Combine almond extract, apple sauce and eggs in a bowl then stir into your dry mixture with a rubber spatula. Stir in the almonds followed by the blueberries.
4. Pour into the prepared pan and bake for about 45 minutes or until a tester comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a wire rack to cool completely.
5. To make the glaze; combine confectioners' sugar with almond extract and 1/2 a teaspoon of milk. Add a few drops of milk at a time after that until you achieve the desired consistency. Drizzle over the cake.