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1 box yellow cake mix
1 c. sour cream
4 eggs
1 1/2 c. blueberries

Creamy Glaze:
1 1/2 c. confectioners sugar
1 Tbsp. hot water
2 Tbsp. softened butter
1 tsp. almond extract

Cake: Combine cake mix, sour cream and eggs with
electric mixer at low speed until ingredients are combined.
Beat for 2 minutes at medium speed. Fold in blueberries. Pour
into greased and floured 10-inch tube pan. Bake in preheated
350 degrees oven for 35 minutes. Cool for 15 minutes. Remove from
pan and top with glaze.
Creamy Glaze: Mix sugar, butter and almond extract
together until mixture is of spreading consistency. (Use more
hot water if necessary.) Spread over cooled cake and allow
glaze to drip over sides. Arrange row of blueberries around
top of cake.

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