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1. Preheat oven to 350 degrees and grease mini bundt pans or one regular bundt pan.
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2. Sift cake mix and instant pudding mix into a small bowl and set aside.
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3. In a large bowl. combine eggs, oil, milk, sour cream, vanilla extract, almond extract and nutmeg until smooth.
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4. Stir in cake mix and pudding mix.
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5. Fold in blueberries.
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6. Fill mini bundt pans about 2/3 full and bake for 18-25 minutes or until an inserted knife comes out clean. (It's okay if they bake over the center notch, mine did and it holds the glaze quite nicely!) Bake a normal bundt for 35-45 minutes or until an inserted knife comes out clean.
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7. Glaze: Whisk all ingredients together. Add more powdered sugar if you want a thicker glaze or more milk or juice to thin it out. You want it pourable.
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8. Let cakes cool and then pour glaze over the cakes, sprinkles sliced almonds on top and fill the holes with blueberries.