Fresh Blueberry Coffee Cake

Boy, do I love coffee cake. Even though I don't drink coffee, it always goes great with a tall glass of cold milk, especially when the cake is made with fresh fruit.

Fresh Blueberry Coffee Cake

Ingredients:
1 1/4 cup fresh blueberries
1 1/3 cup sugar, divided
2 cups plus 1 tbsp. flour, divided
1/2 cup butter, softened
2 eggs
1 tsp. baking powder
1/2 tsp. salt
1 8-oz. carton sour cream
1 tsp. vanilla extract
1/2 cup chopped nuts


Preparation:

Preheat oven to 350F.
Combine blueberries, 1/3 cup sugar, and 1 tbsp. flour in a small saucepan. Cook over medium heat 5 minutes or until thickened, stirring constantly. Set aside. Cream butter, gradually add 1 cup sugar, beating well at medium speed. Add eggs, one at a time, beating well after each one. Combine remaining 2 cups flour, baking powder, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla. Spoon half of batter into a heavily greased 10 inch tube pan. Spoon half of blueberry mixture over batter. Repeat procedure with remaining batter and blueberry mixture. Swirl through batter with a knife. Sprinkle with pecans, if desired. Bake for 50 minutes. Let cool in pan for 5 minutes.