BLUEBERRY & ALMOND COFFEE CAKE

I am so glad the weekend is finally here!  My children just finished the school year and are ready to relax a bit and have some summer fun!  Although I am always excited to enjoy the great weather and move on to outdoor fun and activities with them, I was a little sad when the bus dropped them off on their last day.  They have grown up so much this past year and I am so proud of all of their accomplishments.  If you don’t have children in school yet, enjoy every single moment at home with them, because the time just goes by so fast.

Ingredients
For the Cake:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 egg
• 1 tsp. almond extract
• 2 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup sour cream
• 1 1/2 cups fresh blueberries
• 1/2 cup sliced almonds

For the Glaze:

• 1 cup confectioner's sugar
• 1/2 tsp. almond extract
• 1 1/2 tbsp. milk

Instructions

1. Pre heat your oven to 350 degrees.
2. Spray (2) 8 or 9 inch cake pans with non stick cooking spray and line with parchment paper if desired and set aside.
3. In your Kitchen Aid Mixer, beat the butter and sugar together until fluffy.
4. Add the egg and the almond extract and beat well.
5. Sift the dry ingredients and alternate them with the sour cream, and mix until everything is well incorporated.
6. By hand, gently add and fold in the fresh blueberries.
7. Evenly add the batter to the 2 cake pans and spread.
8. Sprinkle the sliced almonds on top of the 2 cakes and bake for 20-22 minutes or until a tooth pick inserted into the cake comes out clean.
9. Remove from the oven, carefully take a knife and go around the edge of the cakes to make sure it isn't sticking to the sides of the pan and let the cakes rest in the pans for 15 minutes.
10. When the cakes have cooled a bit you can remove them to a cooling rack to finish cooling.

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