Blueberry Almond Pound Cake

• 3/4 cup Butter; softened
• 6 oz. Cream Cheese; room temperature
• 2 oz. Almond Paste
• 2 cups Sugar
• 4 Eggs
• 1 1/2 cups All Purpose Flour
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Salt
• 1 3/4 cups Fresh or Frozen Blueberries (but not thawed)
• 1/2 cup Slivered Almonds; lightly toasted

Heat oven to 350 degree.  Combine butter, cream cheese, almond paste and sugar and cream until fluffy.  Add eggs one at a time and beat.  Add baking powder, salt beat briefly.  Add flour and mix on low speed.   Grease a 12-cup bundt cake pan and sprinkle almonds in the bottom of the bundt pan.  Pour ½ the batter on top of the almonds. Flour the blueberries and fold into remaining batter by hand.  Put on top of the other layer in the bundt pan.  The blueberries have a tendency to sink and most will end up on the bottom, or top of the cake when you flip it, this slows that down a little bit. Bake for an hour.  Let cool for 10-15 minutes before flipping out of bundt pan.  Drizzle with glaze.

Comments according to B&B Chef Extraordinaire mizkathleen:
I pick our blueberries each summer and freeze around 80# worth.  I don’t thaw the blueberries in this recipe; I use them frozen.  Particularly store bought blueberries get mushy once they are thawed.  Of course if you pick and freeze your own they stay firmer because they are dry and don’t have preservatives on them when frozen, but I still use them frozen which may explain why I bake it a lot longer than 60 minutes.  60 to 75 minutes is more like it.