Grease 10 cup decorative bundt pan. In bowl beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemon rind and juice. In separate bowl, whisk toether flour, almonds, baking powder, baking soda and salt; stir half into butter mixture.
Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. scrape into prepared pan.
Bake in center of 325 F oven until cake tester inserted in center comes out clean about 45 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; let cool.
In small bowl, combine sugar, milk and almond extract; drizzle over cake. Sprinkle with almonds.
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