Blueberry Coffee Cake Supreme

This is undoubtably one of the best coffee cakes I have ever made. I always have to give the recipe out whenever I make it. The almond flavor really adds to the taste of this recipe. Of course, if you don't like almond, you can use vanilla flavoring. I have never made it using vanilla, though.

• Ready In: 1 hr 15 mins
• Serves: 12-16
• Yields: 1 10-inch coffeecake

Ingredients

• 1 1⁄4 cups fresh blueberries
• 1⁄4-1⁄2 cup water
• 1⁄3 cup sugar
• 2  tablespoons cornstarch
• 1⁄2 cup butter, softened
• 1  cup sugar
• 2  eggs
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 (8 ounce) carton sour cream
• 3⁄4 teaspoon  almond extract (I use 1 tsp. because I like almond flavoring)
• 3⁄4 cup  finely chopped pecans or 3⁄4 cup walnuts

• glaze

• 3⁄4 cup  sifted powdered sugar
• 1  tablespoon warm water
• 1⁄2 teaspoon  almond extract

Directions

1. Combine blueberries, water, 1/3 cup water and cornstarch in a small saucepan; cook over medium heat 2-3 minutes or until sauce is thickened, stirring constantly. Set sauce aside.
2. Cream butter; gradually add 1 cup sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
3. Combine flour, baking powder, soda and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Stir
4. in almond extract.
5. Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half of the blueberry sauce, swirling partially through batter with a knife.
6. Repeat with remaining batter and blueberry sauce. Sprinkle with nuts. Bake at 350F degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert pan onto serving plate and drizzle with glaze. Yield: one 10-inch coffeecake.
7. GLAZE.
8. 3/4 cup sifted powdered sugar.
9. 1 tablespoon warm water.
10. 1/2 teaspoon almond extract.
11. Combine all ingredients, stirring well. Yield: 1/4 cup.
12. VARIATIONS.
13. CINNAMON-NUT COFFEE CAKE: Delete blueberries, water, 1/3 cup
14. sugar and 2 tablespoons cornstarch. Combine 3/4 cup firmly
15. packed brown sugar, 3/4 cup chopped pecans and 1 teaspoon
16. ground cinnamon. Replace blueberry mixture with brown sugar
17. mixture.
18. CRANBERRY COFFEE CAKE: Delete blueberries, water, 1/3 cup
19. sugar and 2 tablespoons cornstarch. Replace blueberry mixture
20. with 1 16 oz. can whole-berry cranberry sauce.