Blueberry Coffeecake II Recipe

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Type: Blueberry Coffeecake II Free Cooking Recipe – Breakfast

This is a good one!

Ingredients / Directions
Blueberries
1 1/4 to 1 1/2 cup(s)s blueberries
1/3 cup(s) granulated sugar
2 tablespoons cornstarch

Cake
1/2 cup(s) butter or margarine
1 cup(s) granulated sugar
2 eggs
2 cup(s)s flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon almond extract
1 (8 ounce) container sour cream
1/2 cup(s) nuts

Glaze
3/4 cup(s) confectioners” sugar
1 tablespoon water
1/2 teaspoon almond extract Blueberries: In a saucepan
mix together all ingredients for blueberries. Cook until thickened
stirring constantly. Set aside.

Cake: Cream butter or margarine with sugar. Add eggs
one at a time
creaming well.

Mix flour
baking powder
baking soda and salt together. Add flour mixture alternately with sour cream
beginning and ending with flour. Add extract. Mix well. Put 1/2 of mixture in greased Bundt pan. Add 1/2 of blueberry mixture. Swirl through batter. Add remaining batter
then remaining blueberries. Swirl again. Top with 1/2 cup(s) nuts. Bake at 350 degrees F for about 40 minutes. Let set 5 minutes.

Remove to plate top side up. Add glaze.

Glaze: Mix glaze ingredients together. Drizzle on top of cake.

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