BLUEBERRY ALMOND COFFE CAKE

I took advantage of my snow days and made this very quick and easy coffee cake.

It is delicious!

Blueberry Almond Coffee Cake

Prep time: 20 min

Serving size: 8 servings

Ingredients

Cake:

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

1. Heat oven to 350 degrees.

Grease 9 inch square pan.

Spread almonds in single layer on ungreased cookie sheet.

Bake at 350 degrees for 5-7 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 for 35-40 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 10-15 minutes before serving.

I did not have two packs of Blueberry mix so I added a cranberry mix and it turned out delicious and very colorful.