Blueberry Sour Cream Coffee Cake

Yesterday, a friend that I hadn't spent time with in ages was able to join me for lunch and a wonderful time of catching up. This precious friend is so easy to have as a guest. She just loves to eat and hates to cook, so she really appreciates any effort put forth for her, and she is easy to please. And, like me she loves soup any time of the year, so I made the recipe for Pinto Bean Soup that is posted on 1/9/2010, she brought some fruit and I pulled this wonderful blueberry coffee cake out of the freezer from a few weeks ago. Little did I know that blueberries are her favorite fruit, so this choice was a real winner. She thought it was as delicious as my hubby and I did, and I was thrilled that my friend was blessed. After all, isn't that what cooking for those we care about is all about? Blessings...

Recipe:

3/4 cup butter, softened
1-1/2 cups sugar
4 eggs
1 tsp. vanilla
3 cups unbleached flour
1-1/2 tsps. baking powder
3/4 tsp. baking soda
1/4 salt
1 cup low-fat sour cream
Filling:
1/4 cup packed brown sugar
1 tbsp. unbleached flour
1/2 tsp. ground cinnamon
2 cups fresh or frozen blueberries (do not thaw frozen berries)
Glaze:
1 cup powdered sugar
2-3 tsps. milk or more

1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine dry ingredients; add to creamed mixture alternately with the sour cream beginning and ending with flour mixture.
3. Spoon a third of the batter into a greased and floured 10-inch tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.
4. Bake in a 350 degree oven for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. To make glaze, add milk to powdered sugar 1 tsp. at a time until a good drizzling consistency.

Yield: 12 servings