Blueberry Cinnamon Coffee Cake

• 1 cup frozen blueberries
• 1 teaspoon cinnamon
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• icing sugar

1. Preheat oven to 350 degrees.
2. Toss blueberries with cinnamon; set aside.
3. In large bowl, cream butter and sugar for 1 minute.
4. Beat in eggs, one at a time, beating well after each addition.
5. Stir in vanilla.
6. Sift together flour, baking powder and salt; fold into butter mixture alternately with milk, making three additions of each.
7. Fold in blueberry mixture, leaving some cinnamon streaks.
8. Spoon into greased 6-cup Bundt pan, spreading batter higher at edges.
9. Bake at 350 degrees for 40-45 minutes or until top of cake springs back when pressed.
10. Let cool on rack 15 minutes; invert and unmould.
11. Sprinkle with icing sugar and serve warm.

frozen blueberries, cinnamon, butter, sugar, eggs, vanilla, flour, baking powder, salt, milk, icing sugar

Taken from www.food.com/recipe/blueberry-cinnamon-coffee-cake-168799 (may not work)