Blueberry Almond Cake

What?! A blueberry recipe, on my blog?? Gasp! What can I say - I love my husband, he loves blueberries, hence I bake with a lot of blueberries. Plus it's a great time of year for them - they're fresh and inexpensive! This is a dense poundcake type of blueberry cake with a little crunch from sliced almonds, frosted with whipped cream cheese frosting.

BLUEBERRY ALMOND CAKE

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



DIRECTIONS:

1. Preheat oven to 350 degrees. Grease a 8x8 baking pan.

2. In a large bowl combine melted 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.

3. 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.