Blueberry Coffee Cake Supreme

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• 1 1/4 cups fresh blueberries
• 1/4-1/2 cup water
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) carton sour cream
• 3/4 teaspoon almond extract (i use 1 tsp. because i like almond flavoring)
• 3/4 cup finely chopped pecans or 3/4 cup walnuts
• 3/4 cup sifted powdered sugar
• 1 tablespoon warm water
• 1/2 teaspoon almond extract

Recipe

• 1 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.
• 2 cream butter; gradually add 1 cup sugar, beating at medium speed of electric mixer. add eggs, one at a time, beating after each addition.
• 3 combine flour, baking powder, soda and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. stir
• 4 in almond extract.
• 5 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.
• 6 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.
• 7 glaze.
• 8 3/4 cup sifted powdered sugar.
• 9 1 tablespoon warm water.
• 10 1/2 teaspoon almond extract.
• 11 combine all ingredients, stirring well. yield: 1/4 cup.
• 12 variations.
• 13 cinnamon-nut coffee cake: delete blueberries, water, 1/3 cup
• 14 sugar and 2 tablespoons cornstarch. combine 3/4 cup firmly
• 15 packed brown sugar, 3/4 cup chopped pecans and 1 teaspoon
• 16 ground cinnamon. replace blueberry mixture with brown sugar
• 17 mixture.
• 18 cranberry coffee cake: delete blueberries, water, 1/3 cup
• 19 sugar and 2 tablespoons cornstarch. replace blueberry mixture
• 20 with 1 16 oz. can whole-berry cranberry sauce.