Blueberry Almond Surprise
1/2 cup sliced almonds, finely chopped
1/4 cup sugar
6 ounces cream cheese, softened
3 tablespoons all-purpose flour
1/2 teaspoon almond extract
1 cup sugar
1/2 cup Butter, softened
2 teaspoons vanilla
1 cup Sour Cream
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups fresh or frozen blueberries, thawed
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 indent about 2-inches wide and 1-inch deep into batter. Carefully pour filling into indent. 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 in refrigerator