Cinnamon Blueberry Coffee Cake

• 1/3 cup butter, softened
• 3/4 cup plus 3 tablespoons sugar, divided
• 1 large egg
• 1/4 cup egg substitute
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup reduced-fat sour cream
• 1 cup fresh or frozen blueberries
• 2 teaspoons ground cinnamon
• 2 teaspoons confectioners' sugar

1. In a large bowl, beat the butter and 3/4 cup sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.
2. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine cinnamon and remaining sugar; sprinkle half over batter. Repeat layers.
3. Bake at 350u0b0 for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

butter, sugar, egg, egg substitute, vanilla, flour, baking powder, baking soda, salt, sour cream, blueberries, ground cinnamon, sugar

Taken from www.tasteofhome.com/recipes/cinnamon-blueberry-coffee-cake/ (may not work)