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Orange Blossom Honey Nut and Blueberry Cake #Bundtbakers


  • 1/2 pound 2 sticks unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 C honey
  • 4 large eggs
  • 2 tbs freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 2 C all-purpose flour
  • 1 C almond flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 C frozen blueberries
  • 1/2 C slivered almonds
  • 2 Tbs honey
  • 3 Tbs Orange Blossom water


  1. Preheat your oven to 350° and prepare a Bundt Pan with butter and flour.
  2. Cream together the butter, sugar until light in color and texture.
  3. Add the honey and mix well. Add in eggs one at a time, then the honey, lemon juice and zest. Mix until smooth.
  4. Add the flour, almond flour,baking powder and salt. Stir to mix but do not over mix.
  5. Fold in the blueberries into the batter with a spatula.
  6. Sprinkle the almonds at the base of the bundt pan.
  7. Spread the batter into the prepared bundt pan. Smooth out the top.
  8. Bake for 55 to 60 minutes until cake tester comes out clean
  9. Allow to cool in pan before unmoulding. After you unmold the cake, mix the 2 tbs honey and orange blossom water into a syrup consistency and brush it on to the cake.

Recipe Notes

Recipe adapted from Zoe Bakes