Blueberry Coffee Cake

By Stephanie Boyle

Topping:

2tbsp margarine
1/2 cup brown sugar
1-1/2 tsp cinnamon
1 tbsp all purpose flour

Batter:

3/4cup margarine
3/4 cup granulated sugar
1 egg
1 cup sour cream
1tsp vanilla
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups fresh blueberries

Directions:

1. In a small bowl combine topping ingredients then set aside.

2. In a large bowl cream margarine and sugar until light and fluffy.

3. Add egg, blend well on low speed. Stir in sour cream and vanilla.

4. Combine flour, baking powder, baking soda and salt, then add to batter and blend well.

5. Spread 2/3 of batter in lightly greased 9 inch spring form pan. Top with blueberries. Drop spoonfuls of remaining batter over filling, spread until smooth.

6. Sprinkle with topping mixture.

7. Bake at 350F for 60-70 minutes or until done.

A nice substitute for the blueberries is using raspberries, strawberries, apples or even rhubarb can be used.

Makes 12 servings.