Blueberry Coffee Cake

• 1 1/4 c. blueberries
• 2 Tbsp. cornstarch
• 2 eggs
• 1 tsp. baking powder
• 1 (8 oz.) sour cream
• 1/2 c. finely chopped pecans
• 1 1/3 c. sugar
• 1/2 c. butter, soft
• 2 c. all-purpose flour
• 1 tsp. soda
• 3/4 tsp. almond extract
• 1/2 tsp. salt

1. Combine berries, 1/3 cup sugar and 2 tablespoons cornstarch in small pan.
2. Cook over medium heat 2 or 3 minutes or until thickened (stir continuously); set aside.
3. Cream butter; gradually add 1 cup of sugar.
4. Beat on medium speed; add eggs (one at a time).
5. Beat after each egg.
6. Combine flour, baking powder, soda and salt. Alternate with sour cream, add flour mixture with the cream butter (start and end with flour).
7. Stir in almond extract.
8. Spoon 1/2 of batter into a 10-inch Bundt pan or tube pan.
9. Spoon on 1/2 of the blueberry sauce, swirl batter; repeat.
10. Top with pecans.
11. Bake 50 minutes at 350u0b0.
12. Dribble with glaze.

blueberries, cornstarch, eggs, baking powder, sour cream, pecans, sugar, butter, flour, soda, almond extract, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080922 (may not work)