Blueberry Almond Sour Cream Coffee Cake

It was the most gorgeous day today.  Maddy and Owen were over and we played outside all day.  With Mother's Day coming up next Sunday this is an ideal recipe for breakfast/brunch or dessert.  The almond flavoring is just perfect - just enough to taste it but not overpowering.  This recipe is from www.odense.com.

Ingredients:

Filling:
1 7 oz box almond paste, chilled
1 pint blueberries, washed and stemmed
2 tbsp flour
2 tsp grated lemon rind

Cake batter:
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 sticks unsalted butter, room temperature
1-1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
2 tbsp confectioners sugar for dusting

Directions:
Grate the almond paste into a medium bowl.  Add blueberries, flour and lemon rind.  Mix well and set aside.

Preheat oven to 350 degrees.  Grease and flour the 10 inch bundt pan. Sift the flour with the baking powder, baking soda and salt.  Set aside.  Beat together the butter and sugar until smooth.

Add eggs one at a time beating well between each one.  Mix in the vanilla extract.  Add the sifted flour to the creamed ingredients, alternating with the sour cream and ending with flour.

Spoon 1/2 of the batter into the bundt pan and top with all the reserved blueberry mixture.  Spread remaining batter on top.

Bake for 45 minutes or until cake is a deep golden color and a toothpick inserted near the center comes out clean.  Cool on wire rack for 20 minutes.  Gently loosen the sides of the cake and invert on the wire rack to finish cooling.

Dust with confectioners sugar.

Enjoy!!



Linked at: http://www.thecountrycook.net/