Blueberry Coffee Cake

Cake:
3/4 c. butter -softened-
1 1/2 c. sugar
4 eggs
1 t. vanilla
3 c. flour
1 1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 c. sour cream

Filling:
1/4 c. brown sugar
1 T. flour
1/2 t. cinnamon
2 c. blueberries (fresh or frozen)

Glaze:
1 c. powdered sugar
2-3 T. milk

Cream butter and sugar. Add eggs one at a time. Add vanilla. Mix flour, baking powder, baking soda, and salt. Add to creamed butter alternating with sour cream. Mix the filling. Spoon 1/3 of the cake batter into a greased and floured spring form bunt pan. Spoon half of the filling on top of the cake batter. Spoon another 1/3 of the cake batter over the filling. Add the rest of the filling and then the rest of the batter.

Bake at 350 degrees for 55-65 minutes. Check with a toothpick.
Cool 10 minutes and then remove from the pan.
Cool completely then glaze. As an alternate you can use a lemon juice glaze.

Recipe from Taste of Home

Coffee Cake

Bread:
1 1/4 c. water
1 T. yeast
2 t. sugar
3 c. bread flour
2 T. shortening
4 t. instant coffee
2 t. salt

Filling:
1/3 c. flour
3 T. butter
1/2 t. cinnamon
1/4 c. brown sugar
2 T. coconut
1/4 c. chopped pecans

Make bread dough and put into a greased 1 1/2 quart casserole dish. Brush top with melted butter. Mix filling and roll into 5/8 inch spheres. Push into bread. Let rise.

Bake at 375 degrees for 40 minutes. Remove to cool.

Glaze:
1 c. powdered sugar
1 1/2 t. instant coffee
1/8 t. cinnamon
1 T. butter
1 t. vanilla
water

Mix into a thin glaze. Drizzle over top of bread.