1 1/4 to 1 1/2 cups blueberries
1/3 cup granulated sugar
2 tablespoons cornstarch
1/2 cup butter or margarine
1 cup granulated sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon almond extract
1 (8 ounce) container sour cream
1/2 cup nuts
3/4 cup confectioners' sugar
1 tablespoon water
1/2 teaspoon almond extract
Blueberries: In a saucepan, mix together all ingredients for blueberries. Cook until thickened, stirring constantly. Set aside.
Cake: Cream butter or margarine with sugar. Add eggs, one at a time, creaming well.
Mix flour, baking powder, baking soda and salt together. Add flour mixture alternately with sour cream, beginning and ending with flour. Add extract. Mix well. Put 1/2 of mixture in greased Bundt pan. Add 1/2 of blueberry mixture. Swirl through batter. Add remaining batter, then remaining blueberries. Swirl again. Top with 1/2 cup nuts. Bake at 350 degrees F for about 40 minutes. Let set 5 minutes.
Remove to plate top side up. Add glaze.
Glaze: Mix glaze ingredients together. Drizzle on top of cake.
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