Cake:
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
2 1/2 tsp. almond extract
1 tsp. baking powder
1 2/3 cups flour
1 1/2 - 2 cups fresh blueberries 

Icing:
1 1/2 cups powdered sugar
2 tbsp. melted butter
1 tsp. almond extract
2 tbsp. milk
 

• Preheat oven to 350° 
 

• In bowl of a stand mixer, beat together butter and sugar until light and fluffy ~5 min.
 

•  Mixing well after each addition, add in eggs, sour cream, almond extract, and baking powder

•  With mixer on low, slowly add flour and mix until completely combined, scraping the sides of the bowl with a spatula when needed. Fold in blueberries
 

•  Pour batter into pre-greased loaf or bundt pan and bake for ~45 min.  to an hour.
 

•  One cake is completely cooled, make icing.
 

• Combine all icing ingredients and whisk until completely smooth. Drizzle over cake & serve