Blueberry Cinnamon Coffee Cake

A light and delicious take on coffee cake.

Preheat oven to 350 degrees.

Toss blueberries with cinnamon.

Set aside.

In large bowl , cream butter and sugar for 1 minute.

Beat in eggs , one at a time , beating well after each addition.

Stir in vanilla.

Sift together flour , baking powder and salt.

Fold into butter mixture alternately with milk , making three additions of each.

Fold in blueberry mixture , leaving some cinnamon streaks.

Spoon into greased 6-cup bundt pan , spreading batter higher at edges.

Bake at 350 degrees for 40-45 minutes or until top of cake springs back when pressed.

Let cool on rack 15 minutes.

Invert and unmould.

Sprinkle with icing sugar and serve warm.

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