Blueberry Almond Coffee Cake

Prep time: 20 min
Serving size: 8 servings

Ingredients:

Cake:
1/2 cup slivered blanched almonds
1 cup sour cream
1/2 cup milk
2 tablespoons sugar
2 packages Martha White® Blueberry Muffin Mix

Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract

Preparation Directions:

1. Heat oven to 350 degrees F. Grease 9-inch square pan. Spread almonds in single layer on ungreased cookie sheet. Bake at 350 degrees F. for 5 to 7 minutes or until light golden brown. Cool 15 minutes. Chop almonds. Set aside.

2. In large bowl, combine sour cream, milk and sugar; mix well. Add muffin mix; stir to blend. Spread batter in greased pan. Sprinkle with almonds.

3. Bake at 350 degrees F. for 35 to 40 minutes or until golden brown and cake begins to pull away from sides of pan.

4. Meanwhile, in small bowl, combine all glaze ingredients; blend until smooth.

5. Remove coffee cake from oven. Drizzle glaze over hot cake. Cool 10 to 15 minutes before serving.

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