Blueberry Coffee Cake

While Chris and I were in Maine on our honeymoon we made it a game to try as many foods from Maine as possible. We had everything from lobster, lobster rolls, ice cream from Reds, blueberry wine, fresh blueberries and numerous jams from Stonewall Kitchen. Before we got married I knew that Chris loved blueberries, I just didn't know how much until he dragged me all over Maine looking for chocolate covered blueberries. We saw them at the beginning of our trip and then couldn't find them later. Fortunately, when we returned home we found chocolate blueberries at our local Wegman's. I love how you can always count on Wegman's to have that one item you can't locate anywhere else.

Now that I'm rambling on about Chris' love for blueberries, let's get baking. For our young marrieds class at church I decided that I wanted to make a coffee cake, well a co-worker suggested I try Betty Crockers recipe for a blackberry coffee cake. Blackberries are wonderful, but not as great as BLUEBERRIES!!

Blueberry Coffee Cake

Blueberry Filling

1 1/4

cups frozen (thawed and well drained) blueberries

1/2

cup finely chopped pecans

3

tablespoons granulated sugar

1 1/2

teaspoons ground cinnamon

Coffee Cake

2 1/4

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1/2

teaspoon baking soda

1 1/4

cups granulated sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

2

eggs

1

container (8 ounces) sour cream

Powdered Sugar Glaze

1 1/2

cups powdered sugar

3

to 4 teaspoons water

1. Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
2. In small bowl, mix all Blueberry Filling ingredients; set aside.
3. In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4. Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
5. Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Begin checking the coffee cake at 45 minutes. It's easy to overcook. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
6. Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

Makes 16 servings