Cake:
1 pint fresh blueberries, rinsed
1½ cups sugar (300gr)
2 cups all-purpose flour
1 tsp. baking powder (4 gr)
1 tsp. baking soda (6 gr)
½ tsp. salt (2 gr)
1 stick butter, softened (115 gr)
2 eggs
1 cup sour cream (230 gr)
1 tsp. almond extract (5 ml)
1 cup sliced almonds, toasted (100gr)
Glaze:
1 cup powdered sugar (125 gr)
1 tbsp. almond extract (15ml)
2 tbsp. water (30ml)
Preheat your oven to 325°F (162°C). Grease and flour a standard sized 12 cup Bundt pan (2.8lt)
Mix the fresh blueberries with ½ cup of sugar. Set aside.
In a separate large bowl, sift together the flour, baking powder, baking soda, and salt.
In another large bowl, use an electric mixer to cream together the butter with the remaining 1 cup (200gr) of sugar. Add the eggs alternately with portions of the flour mixture and sour cream until all is incorporated. Stir in the almond extract.
Sprinkle 1/3 of the toasted almonds into the Bundt mold, plus a few of the sweetened blueberries. Add 1/3 of the cake batter evenly over these toppings, and then add half of the remaining blueberries and another 1/3 cup of the almonds. Repeat this layer of 1/3 of cake batter, the remaining half of the blueberries and remaining almonds, ending with a layer of cake batter. Bake for 60 minutes or until a toothpick comes out clean. Remove from the oven, cool for 15 minutes before inverting the cake onto a cooling rack, removing it from the pan.
To make the glaze, mix together the powdered sugar, almond extract and water. Drizzle over once the cake is completely cooled.