Blueberry Coffee Cake

• 3 c. flour
• 1 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 c. light brown sugar
• 1 Tbsp. flour
• 1/2 tsp. cinnamon
• 3/4 c. butter (softened)
• 1 1/2 c. sugar
• 1 tsp. vanilla
• 4 eggs
• 1 c. sour cream
• 2 c. wild blueberries

1. Lightly grease and flour a tube or Bundt pan.
2. Preheat oven to 350u0b0.
3. Bake for 60 minutes.
4. Sift flour, baking powder, baking soda and salt.
5. Set aside.
6. In small bowl, combine brown sugar, flour and cinnamon and set aside.
7. In large bowl with electric mixer beat butter, sugar and vanilla until fluffy.
8. Add eggs, one at a time, beat after each addition.
9. Add flour mixture alternately with sour cream.
10. Beat until combined.
11. Turn 1/3 of batter into prepared pan.
12. Sprinkle with 1/2 blueberries and 1/2 cinnamon-brown sugar mixture.
13. Repeat layering and bake 60 minutes.
14. Cool in pan for 20 minutes.
15. Gently remove.
16. Drizzle with icing (1 cup confectioners sugar and 1 to 2 tablespoons milk).

flour, baking powder, baking soda, salt, light brown sugar, flour, cinnamon, butter, sugar, vanilla, eggs, sour cream, wild blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=422643 (may not work)