Blueberry Streusel Cake

This delicious bundt cake has a layer of juicy berries throughout the middle. It's a very easy, yet elegant breakfast cake-great for guests!

Streusel:

2 tablespoons butter

1/4 cup flour

2 tablespoons sugar

2 tablespoons finely chopped walnuts or pecans

1/4 teaspoon cinnamon

Cake:

2-1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup butter, softened

1 cup sugar

2 large eggs

1 cup light sour cream

2 teaspoons vanilla

2 cups fresh blueberries

Glaze:

2 tablespoons fresh blueberries

1 teaspoon water

1 cup powdered sugar, sifted

1/4 teaspoon almond extract

Prepare streusel: In a small saucepan, melt butter and remove from heat. Stir in the flour, sugar, nuts and cinnamon; set aside to cool. Prepare cake: In a medium-size bowl, combine the flour, baking powder, baking soda and salt. Heat oven to 350 degrees. Grease a 1o-inch bundt pan. In a large bowl, with electric mixer on medium speed, beat butter and sugar until well mixed. Add eggs, one at a time, beating well after each addition. Reduce speed to low. Gradually beat in flour mixture, sour cream, and vanilla until well combined. Spoon one-third of the batter into pan, sprinkle with streusel and 1 cup of berries. Spoon dollops of the remaining batter over the blueberry layer. Spread batter to cover berries. Bake 55-60 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert and remove cake from pan onto wire rack to cool completely. Transfer cooled cake to serving plate. Prepare glaze: In a small bowl, with the back of a spoon, crush 2 tablespoons blueberries with the teaspoon of water. Strain crushed berries, pressing through strainer with back of spoon to extract all juices. Discard skins. Mix powdered sugar and almond extract into blueberry juice. If glaze is too thick to drizzle, add water, a drop a a time. Dip 12 berries into some of the glaze and arrange them on top of cake. Drizzle remaining glaze over cake. Cut cake into slices and serve with remaining berries. 12 servings