Ingredients
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1/2 cup butter, softened
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3/4 cup granulated sugar
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2 eggs
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1 tablespoon grated fresh lemon rind
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1 tablespoon lemon juice
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1 1/2 cups all-purpose flour
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1/2 cup ground almonds
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 1/4 cups sour cream
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1 1/2 cups fresh blueberries
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1 cup icing sugar
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2 tablespoons milk
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1/4 teaspoon almond extract
Instructions
- Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
- In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond rind and juice. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir half into butter mixture.
- Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
- Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
- Let cool on rack for 10 minutes. Invert onto rack and let cool.
- Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
- Enjoy !