Blueberry Almond Coffee Cake

1 c sour cream
1/2 c milk
2 T sugar
2 (7 oz) pkg Martha White Blueberry Muffin Mix
1/2 c slided almonds, toasted

Glaze
1 c powdered sugar
2 T milk
1/4 t almond extract

Heat oven to 350. Grease a 9" square pan. In large bowl, combine sour cream, milk and sugar; mix well. Add muffin mix, stir to blend. Spread batter in greased pan. Sprinkle with almonds. Bake for 35 to 40 minutes or until golden brown and cake begins to pull away from sides of pan.

In small bowl, combine glaze ingredients; blend until smooth. Drizzle over hot cake. Col 10 to 15 minutes before serving. 8 servings.