A moist cream cheese layer runs through this prize winning cake made with sour cream and fresh blueberries.
| 1/2 |
|
cup sliced almonds, finely chopped |
| 1 1/2 |
|
cups powdered sugar |
| 2 |
|
ounces cream cheese, softened |
| 1/2 |
|
teaspoon vanilla |
| 2 to 3 |
|
teaspoons milk |
Heat oven to 350°F. Sprinkle chopped almonds in greased 12-cup Bundt® pan or 10-inch tube pan to coat; set aside.
Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until smooth. Set aside.
Combine 1 cup sugar, butter and 2 teaspoons vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Beat, adding 3 cups flour, baking powder, baking soda and salt alternately with sour cream, until well mixed. Gently stir in 1 1/2 cups blueberries.
Spoon
half
of batter into prepared pan. Make indentation about 2-inches wide and 1-inch deep into batter. Carefully pour filling into indentation. Spoon remaining batter over filling; spread to cover. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
Combine powdered sugar, 2 ounces cream cheese and vanilla in small bowl. Beat at medium speed, scraping bowl often and adding enough milk for desired glazing consistency, until well mixed. Drizzle glaze over cooled cake. Store cake refrigerated.
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