Ingredients
1/4 cup butter , or margarine
1/3 cup light brown sugar, firmly packed
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup natural almonds, sliced
2 1/2 cup all-purpose flour
1 1/2 cup granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
3/4 cup butter , or margarine
3 eggs
1 cup dairy sour cream
1 1/2 tsp vanilla
1/2 pint blueberries
1/2 cup confectioners’ sugar
1 tbsp milk
Preparation
Preheat oven to 350 degrees. Spray a 2 qt. square casserole with nonstick cooking spray. For streusel, in small bowl, combine butter, sugar, flour and cinnamon until crumbly; add almonds; set aside.
For cake, in large bowl, stir together flour, sugar, baking powder and soda. With electric mixer at low, beat until butter is distributed and mixture is almost smooth. Add eggs, sour cream and vanilla, then beat at medium speed until combined.
Pour 2/3 batter into prepared pan. Top batter with blueberries then pour remaining batter over berries. Bake in preheated oven 30-35 minutes until cake is browned on top, but still wobbly in center.
Remove from oven and top with streusel. Microwave on medium high (70% power) 5-7 minutes until cake tester inserted in center comes out clean; cool. Combine glaze ingredients, drizzle on cake.
