Blueberry Coffee Cake Ingredients 1 cup butter, softened 1 1/2 cups granulated sugar 2 large eggs 1 cup sour cream 1 tsp. vanilla extract 1 3/4 cups flour 1 tsp. baking powder 1/4 tsp. salt 1 cup fresh or frozen blueberries 1/2 cup brown sugar 3/4 tsp. ground cinnamon Preparation Preheat oven to 350. Spray a Bundt pan with non-stick product and dust with flour. In a large bowl, cream together butter and sugar. Beat in the eggs, then stir in sour cream and vanilla. In a bowl, whisk together flour, baking powder and salt. Stir into batter until blended. Fold in blueberries. Spoon half of batter into pan. In a small bowl, stir together brown sugar and cinnamon. Sprinkle half of this mixture over batter in pan. Spoon remaining batter over top. Sprinkle remaining brown sugar mixture over. Use a knife to swirl sugar layer into cake. Bake 55 minutes or until cake tests done. Cool in pan on wire rack. Invert to serving plate. Serves 12