Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  plus 2 tablespoons unsalted butter -- room temperature
  2 1/2           cups  granulated sugar
  3                     eggs
  1           teaspoon  vanilla extract
  1              pinch  salt
  1           teaspoon  baking powder
  2               cups  cake flour
  1                cup  sour cream -- (8 oz)
  2        tablespoons  kirsch
  1                cup  fresh blueberries
     3/4           cup  sliced blanched almonds -- (3 oz), lightly
                        -- toasted
     1/2           cup  packed brown sugar
                        sifted confectioners' sugar for dusting

Preparation:

Preheat the oven to 325 degrees F. Spray a 10-inch bundt pan or angel food cake pan with vegetable-oil spray. Using an electric mixer, cream together the butter and granulated sugar. when the mixture is smooth, beat in the eggs, one at a time. Add the vanilla and salt. Mix the baking powder and flour together, then add this mixture to the bowl. Stop the mixer and scrape down the sides. Continue to mix, adding the sour cream and kirsch. Remove the bowl from the mixer and fold in the blueberries. Spoon the batter into the pan and smooth the top. Sprinkle the almonds over the top and press the brown sugar through a sieve with the back of a spoon to cover the top of the cake evenly. Bake for 1 1/2 hours, or until a toothpick inserted in the center comes out dry. To serve: Unmold the cake onto a serving platter and generously dust the top with confectioners' sugar. Cut into wedge

Nutritional Information:

490 Calories (kcal); 8g Total Fat; (14% calories from fat); 5g Protein; 101g Carbohydrate; 83mg Cholesterol; 121mg Sodium