- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons sugar
- 2 (7 oz.) packages blueberry muffin mix
- 1/2 cup sliced almonds, toasted
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/4 teaspoon almond extract (for glaze)
- Heat oven to 350 degrees F. Grease 9-inch square pan. 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. Bake for 35 to 40 minutes or until golden brown and cake begins to pull away from sides of pan.
- In small bowl, combine glaze ingredients and blend until smooth. Drizzle over hot cake. Cool 10 to 15 minutes before serving.
