Blueberry Almond Cake

I've had this recipe on my "to try" list for months. I bought way too many blueberries at the local farmer's market last weekend and finally decided it was time to try it. This cake was amazing, very rich and moist with the almonds providing a nice crunch. Don't be dumb like me, don't hold on to this recipe for months before trying it!

Blueberry Almond Cake

Source: Deborah's Culinary Confections

Ingredients:

• 1 stick butter, softened
• 1 cup granulated sugar
• 1 egg
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sliced almonds
• 1 cup blueberries
• 1 can Duncan Hines whipped cream cheese frosting (or home made, if you are not as lazy as I am)

Directions:

• Preheat oven to 350 degrees. Grease a 8x8 baking pan.
• In a large bowl combine the butter and granulated sugar, beat until smooth. Beat in egg, sour cream, vanilla extract and lemon juice. Add flour, baking powder and salt and mix until combined. Fold in almonds and blueberries then pour into baking pan - spread evenly.
• Bake for 30-35 minutes until toothpick inserted in middle of cake comes out clean. Allow to cool before frosting with cream cheese frosting and cutting into squares.