-
1
Heat oven to 350F Sprinkle chopped almonds in greased 12-cup Bundt pan or 10-inch tube pan to coat; set aside.
-
2
Combine all filling ingredients in small bowl.
-
3
Beat at medium speed, scraping bowl often, until smooth.
-
4
Set aside.
-
5
Combine 1 cup sugar, butter and 2 teaspoons vanilla in large bowl.
-
6
Beat at medium speed, scraping bowl often, until creamy.
-
7
Add eggs; continue beating until well mixed.
-
8
Reduce speed to low.
-
9
Beat, adding 3 cups flour, baking powder, baking soda and salt alternately with sour cream, until well mixed.
-
10
Gently stir in 1 1/2 cups blueberries.
-
11
Spoon half of batter into prepared pan.
-
12
Make indentation about 2-inches wide and 1-inch deep into batter.
-
13
Carefully pour filling into indentation.
-
14
Spoon remaining batter over filling; spread to cover.
-
15
Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean.
-
16
Cool 10 minutes.
-
17
Remove from pan.
-
18
Cool completely.
-
19
Combine powdered sugar, 2 ounces cream cheese and vanilla in small bowl.
-
20
Beat at medium speed, scraping bowl often and adding enough milk for desired glazing consistency, until well mixed.
-
21
Drizzle glaze over cooled cake.
-
22
Store cake in refrigerator.
