Blueberry Coffee Cake Supreme

This is undoubtably one of the best coffee cakes i have ever made. i always have to give the recipe out whenever i make it. the almond flavor really adds to the taste of this recipe. of course, if you don't like almond, you can use vanilla flavoring. i have never made it using vanilla, though.

Steps

Combine blueberries , water , 1 / 3 cup water and cornstarch in a small saucepan.

Cook over medium heat 2-3 minutes or until sauce is thickened , stirring constantly.

Set sauce aside.

Cream butter.

Gradually add 1 cup sugar , beating at medium speed of electric mixer.

Add eggs , one at a time , beating after each addition.

Combine flour , baking powder , soda and salt.

Add to creamed mixture alternating with sour cream , beginning and ending with flour mixture.

Stir.

In almond extract.

Spoon half of batter into a greased 10-inch bundt or tube pan.

Spoon on half of the blueberry sauce , swirling partially through batter with a knife.

Repeat with remaining batter and blueberry sauce.

Sprinkle with nuts.

Bake at 350f degrees for 50 minutes or until done.

Let stand 5 minutes before removing from pan.

Invert pan onto serving plate and drizzle with glaze.

Yield: one 10-inch coffeecake.

Glaze.

3 / 4 cup sifted powdered sugar.

1 tablespoon warm water.

1 / 2 teaspoon almo.

Ingredients

fresh blueberries, water, sugar, cornstarch, butter, eggs, all-purpose flour, baking powder, baking soda, salt, sour cream, almond extract, pecans, powdered sugar, warm water