A delightful coffee cake featuring blueberries and a hint of almond, perfect for brunch or dessert.
Combine the blueberries, sugar, and flour in a saucepan over medium heat. Cook while stirring until the mixture thickens, then set aside to cool.
Stir constantly to prevent the mixture from sticking to the pan.
Cream the butter and sugar in a mixing bowl using an electric mixer. Add the eggs one at a time, beating well after each addition.
Ensure the butter is at room temperature for easier creaming.
Combine the flour, baking powder, and salt in a separate bowl. Gradually add this to the creamed mixture, alternating with sour cream. Stir in the almond extract.
Alternate additions to maintain a smooth batter consistency.
Spoon half of the batter into a greased tube pan. Layer half of the blueberry filling over the batter. Repeat with the remaining batter and filling. Swirl with a knife and sprinkle with almonds.
Swirling creates a marbled effect for a visually appealing cake.
Bake the cake in a preheated oven at 350°F for 50 minutes. Let it cool in the pan for 5 minutes before transferring to a serving plate.
Use a toothpick to check if the cake is fully baked; it should come out clean.
Combine the powdered sugar, warm water, and almond extract in a bowl. Whisk until smooth and drizzle over the warm cake.
Drizzle the glaze while the cake is slightly warm for better absorption.
Slice and serve the cake. Enjoy it with a cup of coffee or tea.
Garnish with extra fresh blueberries for a decorative touch.
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