Fresh Blueberry Coffee Cake

This recipe is from an old Southern Living Cookbook. I've made it many times and have copied the recipe for several people who loved it. I use a bundt pan, but you could try other pans like 2 loaf pans or a 9x13. Serve for breakfast, a brunch or even an after dinner dessert. Just be careful when placing the blueberry layer. It's pretty heavy so it will sink. Placing it closer to the top of the wet batter works best.

• Ready In: 1 hr 20 mins
• Serves: 15

Ingredients

• Blueberry filling layer

• 1 1⁄4 cups fresh blueberries
• 1⁄3 cup sugar
• 2  tablespoons cornstarch

• Cake

• 3⁄4 cup butter, softened (margarine ok)
• 1 1⁄2 cups sugar
• 3  eggs
• 3  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 3⁄4 teaspoon salt
• 1 1⁄2 cups sour cream (regular or light)
• 1 1⁄2 teaspoons  almond extract
• 3⁄4 cup  finely chopped pecans

• Glaze

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

Directions

1. Preheat oven to 350 degrees.
2. In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
3. Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
4. Spoon half of the batter into the greased bundt pan or 2 loaf pans.
5. Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
6. Spoon the remaining batter on top. Sprinkle with chopped peacans.
7. Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
8. Glaze: Combine ingredients and mix well.
9. Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.