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| 1 1/4 Tasse | Fresh blueberries blueberries |
| 1/3 Tasse | sugar |
| 2 Esslöffel | cornstarch |
| 1/2 Tasse | butter softened |
| 1 Tasse | sugar |
| 2 | eggs |
| 2 Tasse | all-purpose flour |
| 1 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 8 x ca. 30 g | sour cream |
| 3/4 Teelöffel | almond extract |
| 1/2 Tasse | pecans finely chopped |
| 3/4 Tasse | sugar stifted, powdered |
| 1 Esslöffel | water warm |
| 1/2 Teelöffel | almond extract |
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Cake:
Combine first three ingredients in saucepan over medium heat 2 to 3 minutes or until sauce thickens. Stir constantly. Set aside.
Cream butter and sugar beating at medum speed of an electric mixer. Add one at a time.
Add rest of ingredients mixing well.
Spoon half of mixture into 10 inch Bunt or tube pan; spoonon half the blueberry sauce, swirling partially through batter with a knife. Repeat remaining batter and blueberry sauce. Sprinkle with pecans. Bake at 350 about 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert onto serving plate and drizze with glaze.
Glaze:
Combine all ingredients, stir well.
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