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Blueberry Almond Coffee Cake Recipe

   
 

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     Blueberry Almond Coffee Cake

Category   Desserts - Breads
Sub Category   None
Preptime   20 minutes

Ingredients
CAKE
1/2 cup Slivered Blanched Almonds
1 container sour crea, 8oz
1/2 cup milk
2 tablespoons sugar
2 packages Blueberry Muffin Mix (7oz)
GLAZE
1 cup Powdered Sugar
 
2 tablespoons Milk
1/4 teaspoons McCormick Almond Extract

Instructions
Heat oven to 350. Spray 9-inch square pan(or 13 cup coffee cake pan) lightly with no stick spray. Spread almonds in single layer on ungreased cookie sheet. Bake at 350 for 5 to 7 minutes or until light golden brown. Cool 15 minutes, chop almonds. Set aside
Combine sour cream, milk and sugar in large bowl. Mix well. Add muffin mix. Stir to blend. Spread batter in prepared pan. Sprinkle with almonds.
Bake at 350 for 35 to 40 minutes or until golden brown and cake begins to pull away from sides of pan.
Meanwhile, combine all glaze ingredients in small bowl. blend until smooth. Remove coffee cake from oven. Drizzle glaze over hot cake. Cool 10 to 15 minutes before serving.


Originally Submitted
12/6/2010





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