Recipe: Blueberry Almond Cheesecake Tunnel (Bundt Cake)

BLUEBERRY ALMOND CHEESECAKE TUNNEL

FOR THE PAN:
1/2 cup sliced almonds, finely chopped
FOR THE FILLING:
1/4 cup sugar
6 oz. cream cheese, softened
1 egg
3 tbsp. all-purpose flour
1/2 tsp. almond extract
FOR THE CAKE:
1 cup sugar
1/2 cup butter, softened
2 tsp. vanilla extract
3 eggs
3 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 1/2 cups fresh or frozen blueberries (thawed if frozen)
Cream Cheese Glaze (recipe follows)

Preheat oven to 350 degrees F. Sprinkle chopped almonds in greased 12-cup Bundt pan or 10-inch tube pan to coat; set aside.

Combine all filling ingredients in a small bowl. Beat at medium speed, scraping bowl often, until smooth. Set aside.

TO MAKE THE CAKE:
Combine sugar, butter and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Beat, adding flour, baking powder, baking soda, and salt alternately with sour cream, until well mixed.

Gently stir in blueberries. Spoon half of the batter into prepared pan. Make indent about 2 inches wide and 1 inch deep into batter. Carefully pour filling into indent. Spoon remaining batter over filling; spread to cover.

Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.

Drizzle glaze over cooled cake. Store in refrigerator.

CREAM CHEESE GLAZE

1 1/2 cups confectioners' sugar
2 oz. cream cheese, softened
2 to 3 tsp. milk, divided
1/2 tsp. vanilla extract

Combine confectioners' sugar, cream cheese, 1 teaspoon of the milk and vanilla in a small bowl. Beat at medium speed, scraping bowl often, until well mixed, 1 to 2 minutes. Add 1 to 2 teaspoons more milk to glaze for desired consistency.

Makes 1 Bundt cake, 16 servings
Source: Land O' Lakes butter