Fresh Blueberry Coffee Cake

• Vegetarian

• Produce

  • 1 1/4 cups Blueberries, fresh

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tbsp Cornstarch
  • 3/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla or almond extract
  • 1 1/3 cups White sugar, granulated

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 1 cup Sour cream

• Liquids

  • 1 tbsp Water

Found on recipegirl.com

Ingredients

• 1 1/4 cups fresh blueberries
• 1 1/3 cups granulated white sugar, divided
• 2 tablespoons cornstarch
• 1/2 cup (1 stick) butter, softened
• 2 large eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup sour cream
• 1 teaspoon vanilla or almond extract
• 1/2 cup chopped pecans, optional
• 3/4 cup powdered sugar
• 1 tablespoon warm water
• 1 teaspoon vanilla or almond extract

Directions

• Preheat oven to 350 degrees F. Spray a tube pan with nonstick spray. In a small saucepan, combine the blueberries, 1/3 cup sugar and cornstarch. Cook over medium heat 5 to 6 minutes, or until thick- stirring constantly. Remove from heat and set aside. In a large bowl, use an electric mixer to combine the butter and sugar. Add the eggs one at a time, beating well after each. In a separate bowl, whisk together the flour, salt and baking powder. Add to the butter mixture beating it in alternately with the sour cream. Stir in the extract. Spoon half of the mixture into the prepared pan. Spoon half of the blueberry mixture into the pan. Add the remaining batter, then blueberries. Swirl with a knife gently. Sprinkle with pecans, if using. Bake 50 minutes. Let stand 5 minutes before removing from pan. Place on a serving dish. Prepare glaze: Whisk glaze ingredients in a small bowl. Drizzle over top of the cake.