12-cup Bundt pan
Cream cheese layer tunnels through this moist cake with blueberries.
1/4 cup sugar
6 ounces cream cheese, softened
3 tablespoons flour
1/2 teaspoon almond extract
1 cup sugar
1/2 cup butter, softened
2 teaspoons vanilla
1 cup sour cream
3 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups fresh or frozen blueberries, thawed
1-1/2 cups powdered sugar
2 ounces cream cheese, softened
1/2 teaspoon vanilla
2-3 teaspoons milk
Grease and flour a 12-cup Bundt pan, set aside.
Combine all filling ingredients in bowl. Beat at medium speed, scraping bowl often, until smooth. Set aside.
Combine sugar, butter and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Beat at low speed, adding the dry ingredients alternately with sour cream, until well mixed. Gently fold in blueberries.
Spoon half of the batter into prepared pan. Make indentation about two inches wide and one inch deep into batter. Carefully pour filling into indentation. Spoon remaining batter over filling; spread to cover. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
Combine glaze ingredients in small bowl; beat at medium speed scraping bowl often until mixed for glazing consistency. Drizzle glaze over cooled cake. Store cake refrigerated.