By Pat Randle, Lee County

Prep Time: 30 mins
Cook Time: 50 mins
Servings: 12

Ingredients

1 1/4 cups fresh blueberries
1 1/3 cups sugar, divided
2 tablespoons cornstarch
1/2 cup butter, softened
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton sour cream
1 1/4 teaspoons almond extract, divided
1/2 cup finely chopped pecans
1 tablespoon warm water
3/4 cup sifted powdered sugar

Instructions

Heat oven to 350 F. In a small saucepan, combine blueberries, 1/3 cup of sugar and cornstarch. Cook over medium heat, stirring constantly, for 2 to 3 minutes, or until sugar dissolves and sauce thickens. Remove from heat and set aside. In a large bowl using an electric mixer, cream butter. Gradually add remaining cup of sugar, beating on medium speed. Add eggs, one at a time, beating after each addition. In a small bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in 3/4 teaspoon almond extract. Spoon half the batter into a greased 10-inch Bundt or tube pan. Spoon half of the blueberry sauce on top, swirling partially through batter with a knife. Repeat with remaining batter and blueberry sauce. Sprinkle with pecans. Bake 50 minutes. Let stand 5 minutes before removing from pan. Invert onto serving plate. Make glaze by combining in a small bowl the warm water, 1/2 teaspoon almond extract and powdered sugar. Drizzle glaze over cake.