A moist cake filled with blueberries and almonds with a light lemony glaze.
Preheat oven to 375. Grease and flour a bundt cake pan. Set aside. Combine flour, baking powder, and baking soda. Set aside. In a large mixing bowl, cream together butter and white sugar. Add in the eggs one at a time. Beat until just combined. Slowly add in flour mixture, alternating with sour cream. Add in vanilla. Beat until all is incorporated. Combine brown sugar, almonds, and cinnamon. Set aside 1/2 a cup. Mix blueberries into remaining filling mix. Spread 1/3 of the cake batter into the bundt pan. Sprinkle with half of the berry mixture. Spread another 1/3 of the cake batter over the blueberry mixture. Sprinkle with remaining berry mixture. Top with remaining batter. Sprinkle the 1/2 cup of brown sugar mixture over the top. Bake 60-65 minutes or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before turning on to a wire rack to cool completely.