A SUPER moist cake filled with blueberries and almonds and drizzled with a fresh lemon glaze.
I’ve collected a LOT of cookbooks over the years, and I use them on
a daily basis.
Oh I know that with today’s technology, it might seem silly to flip
through the pages of a book to find a recipe when it would be far easier to Google one.
But cookbooks like this one are more than just a book filled with recipes.
They have a story to tell.
My mom gave me this cookbook shortly after I left the nest. I was only 17 years old and I had absolutely no idea how to cook or bake.
As you can see this cookbook was used a LOT!! The pages are torn and there are countless stains on almost every page.
Like page 132 and 133

 I spilled orange jello while trying to make a Cranberry-Orange Salad for the very first time. It was for Thanksgiving dinner. It was also the first time I’d ever cooked an entire meal for my mom and stepdad! Then there’s page 162-  That page has a recipe for my favorite Apple Crisp.  I’ve made it so many times that I have it memorized. Good thing too, because the page is smudged and unreadable now.

And of course, there’s page 38 where this delicious, moist, bursting with blueberries cake recipe is located.

The recipe was submitted by a lovely lady named Della. Growing up in a small community means you get to know everyone pretty well. Della was the mother of one of the boys I went to school with.
Sadly, she passed away when her son and I were in high school.

Every time I make this cake I can’t help but be reminded of Della gathering her eight children that ranged in ages from mid-teens to babes, and rushing into the church right before the services began. She would gently push them into the back pew and hush them as the minister announced the first hymn.

This cookbook is filled with so many memories like that one. And every stain, including the blueberry one on this recipe, is yet another reason why I love it so much.

Blueberry Almond Cake with Lemon Glaze

A moist cake filled with blueberries and almonds with a light lemony glaze.

Course Dessert
Cuisine American
Keyword cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12

Ingredients

  • 2 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 cup butter softened
  • 1 cup white sugar
  • 3 eggs
  • 1 pint sour cream
  • 2 tsp vanilla

Filling

  • 3/4 cup brown sugar
  • 3/4 cup almonds chopped
  • 1 tsp cinnamon
  • 2 cups blueberries

Instructions

  1. Preheat oven to 375. Grease and flour a bundt cake pan. Set aside. Combine flour, baking powder, and baking soda. Set aside. In a large mixing bowl, cream together butter and white sugar. Add in the eggs one at a time. Beat until just combined. Slowly add in flour mixture, alternating with sour cream. Add in vanilla. Beat until all is incorporated. Combine brown sugar, almonds, and cinnamon. Set aside 1/2 a cup. Mix blueberries into remaining filling mix. Spread 1/3 of the cake batter into the bundt pan. Sprinkle with half of the berry mixture. Spread another 1/3 of the cake batter over the blueberry mixture. Sprinkle with remaining berry mixture. Top with remaining batter. Sprinkle the 1/2 cup of brown sugar mixture over the top. Bake 60-65 minutes or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before turning on to a wire rack to cool completely.

I hope you enjoy this recipe as much as our family has! A HUGE thank you to Della for sharing it and for all the women in our church cookbook who inspired me along the way to love cooking and baking so much!

 

 

 

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9 thoughts on “Blueberry-Almond Cake with Lemon Glaze”

  1. Just wanted you to know that I did make this cake and served it tonight to a group of ladies that I shared a devotional with. They loved it! I loved it too! I used a bundt pan instead of a tube pan and it worked well. Definitely a keeper and will make again. Thanks again for sharing!

  2. Oh my goodness, Diane- you are so welcome! I am 'over the moon' happy that you and your friends enjoyed the cake! I know Della (the woman who shared the recipe in our church cookbook) would have been thrilled too!!

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