Instructions: Preheat oven to 350 F. Lightly spray bundt pan with nonfat cooking spray.

Blend blueberries and 1 1/2 tablespoons sugar in a food processor or blender until smooth. In a medium bowl, combine margarine, corn syrup, egg substitute and 1 1/2 teaspoons almond extract; blend until smooth. Add flour, baking soda and sour cream to creamed mixture and blend until batter is smooth. Combine 3/4 cup of batter with blueberry puree. Spread 2/3 of the plain batter into bundt pan; top with blueberry and finish with remaining plain batter.

Bake in preheated oven for 40 minutes, until knife inserted in center cmes out clean.

Remove cake from oven and cool in pan 10 to 15 minutes; invert onto wire rack and cool to room temperature. In a small bowl, combine powdered sugar, 1/2 teaspoon almond extract and skim milk; blend until creamy. Drizzle glaze over cooled cake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.