1 1/4 c. fresh blueberries
1/3 c. sugar
2 tbsp. cornstarch
1/2 c. butter, softened
1 c. sugar
2 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 oz. carton sour cream
1 tsp. almond extract
1/2 c. finely chopped pecans
Powdered sugar glaze (recipe follows)

Combine blueberries, 1/3 cup sugar and cornstarch in small saucepan; cook over low heat until sauce is thickened (3 to 4 minutes), stirring constantly. Set sauce aside. Cream butter; gradually add 1 cup sugar, beating until well blended. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with sour cream. Stir in almond extract. Spoon 1/2 of batter into a greased 8 inch Bundt pan or tube pan; spoon on 1/2 the blueberry sauce; swirling partially through the batter with a knife. Repeat with remaining batter and blueberry sauce. Sprinkle with pecans. Bake at 350 degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Place on serving plate and drizzle with powdered sugar glaze.

POWDERED SUGAR GLAZE:

3/4 c. sifted powdered sugar
1 tbsp. warm water
1/2 tsp. almond extract

Combine all ingredients, mixing well. Hint: Must be fresh blueberries.