Blueberry Amaretto Bundt Cake With Raspberry Cardamom Glaze

Farm freshness.

Nothing beats fresh berries right off the farm and straight in to a fresh bundt cake. My favorite summer activity to do is to visit farms for the seasonal freshness. Last month was the blueberry picking season and this month is the fall raspberry season which luckily started end of July for me. Fresh off the farm berries turned into a luscious Amaretto Bundt cake with the prettiest Raspberry Cardamom Glaze. Absolutely divine.

Preparing for the snowy days ahead

We have few more weeks of summer left and I am totally freaking from the thought of it being over. I wish someone would just slow down time and summer would last longer. I know I freaked quiet a few of you on Instagram on one of my posts, when I talked about snow, and all about preserving flavors for later use. So lets not talk about ‘s’ word (snow) here.

Talking about freezing, do you freeze food or dishes?? I strongly believe in freezing food. Especially the spring and summer flavors for those brutal cold winter days. I am a chronic complainer about how cold it is during winter months because I miss warm weather so much. All the frozen berries and summer flavors come in handy to fulfill my summer cravings. So I am literally on a freezing mission right now. As soon as we get to mid-August, I freak out and get busy freezing all the summer produce that I know will come in handy later. Berries are my number one priority. Who would say no to freshly baked tea cake made with fresh farm summer berries, with a cup of hot tea during cold days? 

Fun with the kids

From my previous post you know that I had my nieces visiting which was so much fun. I relived my school days with them. We laughed, hiked, slept in till late, watched movies until past midnight, had tons of lake time, explored the city, ate out a lot, but best part was the farm visit for blue berry picking. And even better was baking with them. Who knew that kitchen time with kids can be so much fun. Not only did  they love baking this amaretto blueberry bundt cake, but they also had fun taking over my IG stories and being so easy in front of the camera. I struggle to be in front of the camera, this made my job so much easier and fun too 🙂 

It’s a Bundt takeover

This recipe has been adapted from Lucy’s Blueberry Bundt Cake with Blueberry Lemon Glaze Recipe. I didn’t change too much of her recipe, but added amaretto in the cake-awesome. Among the few changes I made was to reduce the baking powder measurement from 1 tablespoon to 1 teaspoon. This was because I wanted to keep baking soda and baking powder ratio same. Also because I was kinda scared to add a lot of baking powder as it might change the taste and the cake falls back in after its baked. The cake turned out perfect with less baking powder. So may be I will stick to this measurement in future. For the glaze I went with raspberry cardamom instead of lemon glaze. I loved how vibrant the color was and added such a pretty contrast to the cake. Cardamom of course always adds a lot of aroma and flavor to the baking, and I love to add this spice in most tea cakes.

A raspberry twist

Do you remember my last year’s summer post regarding strawberry picking and turning that into a delicious tart? Never mind, the thing is we went to the same farm white pine berry farm this year, but for blueberry picking this time. And we got lucky to find some fall raspberries too. Even more lucky when the farmer Greg, allowed us to pick those fall raspberries this early in season. We were the 1st ones to start fall berry picking at the farm! How amazing was that? With all those fresh berries, I just had to try Lucy’s bundt cake recipe. The day she posted the beautiful photo of her cake on instagram, I have been itching to create it. Here I now have a most delicious tea cakes for summer – Blueberry Amaretto Bundt cake. 

Fall raspberries magic

You might be wondering why picking fall raspberries is so interesting, when the summer ones were still in season. If you haven’t eaten fall variety then you have no idea, what you are missing. They are so delicious and super juicy. Not that I don’t like summer ones, but summer variety is smaller and a bit tart, where as the fall ones are big, and super sweet. They made this bundt cake with citrus notes so refreshing and a delicious tea cake to enjoy with tea or even coffee if you like. A perfect summer and fall combination in one.

I am totally freezing the berries to bake tea cakes and berry pies for winter time. Especially during Christmas holidays when I have family and friends over. So far I only have 2 containers of blue berries and half of the raspberries. Why half? Because I ate rest. I know I should have preserved them but they are super delicious and so irresistible. 

Making my last summer memories

After all the guests were gone, my house got so quiet again, I decided to take a break and visit a college friend and her baby. After moving to MN, life got a little hard on us. Last year was very tough so I couldn’t move around much. So this year, I decided to visit all my old friends (as many as I could). So far it has been great traveling and reliving some old happy memories. We are making it all up for the past stressful year. You might have noticed that I have been posting so many desserts lately. Isn’t life all about sharing a slice of something sweet with your loved ones. Well that’s what I am doing. Baking and more baking and enjoying every bite of it with some sort of tea or espresso over some good laughter. Pure Happiness!! This bundt cake is no exception, it is perfect for a good tea time dessert. 

Summer Reflections

I am currently on a plane headed back home, and trying to finish up this post while admiring the beautiful sky as we go above the magical clouds. Smiling and giggling thinking about all the fun I had with the kids and the tons of sugar over dosed myself with. Not kidding! I will have to detox in fall. I am thinking salads… But till then, I still have few more weeks to dose on some sugar. I probably have 1-2 slices of the blueberry amaretto bundt cake in my freezer that I will happily finish with my tea, the moment I reach home. I am going to miss all the cooking and tea times with my mom and dad, the crazy, silly, goofy talks, and bakery trips to eat one patisserie with my nieces (whom I also call cat lady, and miss Lucia), goofing around with another 3 year old niece whom I just visited (she calls herself a princess), and the little adorable twins that I visited few weeks ago. Oh Summer, please stay a little while longer.

This post will reach you in few days as I still gotta edit the photos. But before that, I am straight hitting the farms and the farmers market to load on the summer produce so I can freeze all the flavors. 

Hope you all are having a great summer so far. Would love to hear your summer vacation stories in the comments below. And if you do make this bundt cake, would love to know if you enjoyed it. 

5 from 2 votes

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Blueberry Amaretto Bundt Cake with Raspberry Cardamom Glaze

A berrilicious cake with refreshing summer flavors. Perfect for high teas or with coffees.

Course: Dessert, cake

Keyword: bundt cake, blueberry cake

Servings: 9 inch bundt pan

Ingredients

For Blueberry Amaretto Bundt Cake

• AP flour 350 grams
• Bakers’ sugar 300 grams
• Almond meal 60 grams
• Baking powder 1 tsp
• Baking soda 1 tsp
• Salt 1/2
• Large eggs 3
• Butter room temperature 200 grams
• Greek yogurt 200 grams
• Blueberries 250-300 grams
• All purpose flour 1 tbsp
• Amaretto 2 tbsp
• Lemon zest 1 tbsp

For Raspberry Cardamom Glaze

• Raspberries 115 grams
• Confectioners sugar 150 grams
• Lemon juice 1 tsp
• Grand mariner 1 tsp optional
• Cardamom powder 1tsp

Instructions

For Blueberry Amaretto Bundt Cake

1. Preheat the oven to 350 degrees F.
2. Prepare the bundt tin, by brushing it with some oil and dusting it with some flour. Make sure to tap the excess flour out of the tin.
3. Sift all the dry ingredients and keep aside.
4. Mix butter and sugar on a medium speed for 2-3 minutes, until creamy and smooth.
5. Add one egg at a time while whisking on medium speed, until all the eggs are mixed in.
6. Now add in the dry ingredients in 3-4 batches while adding the yogurt in between. Keep whining it on medium speed until all the flour mix and yogurt is added.
7. Scrape the sides and bottom of the bowl to ensure everything is mixed properly.
8. Add the zest and the liquor and whisk for about 1-2 minutes.
9. Sprinkle the flour on the blueberries and gently mix. This will prevent the berries to sink at the Bottom.
10. Gently fold these berries in the cake batter.
11. Pour this batter in the cake tin and bake for about 50-60 minutes, checking half way through.
12. Let it rest in the tin for about 30-45 minutes before taking it out of the tin.
13. Cool completely before you can glaze it. You could enjoy warm with a little dusting of castor sugar or a scoop of ice cream.

For Raspberry Cardamom Glaze

1. In a small blender, blend raspberries.
2. Add lemon juice, liquor and cardamom powder. Give it a nice mix
3. Strain this juice and discard the seeds/pulp.
4. Now slowly add this strained juice in the confectioners sugar, until its thick pourable paste like consistency.
5. Drizzle this glaze on the cooled cake and enjoy with fresh berries.

Recipe Notes

Adapted from Lucy Parissi