Fresh Blueberry Coffee Cake

So, I may have mentioned before my love of chocolate.  I. LOVE. IT.!!  Chocolate makes me happy.  In fact, I've already finished off a bag of Kit Kats that were meant for trick-or-treaters.  You do that too, right?  Ya knowwhat I mean.  You buy bags of candy like a month before Halloween, explaining that it would be awful if they ran out of chocolate before you bought trick or treat candy and then you eat it all before Halloween arrives and have to buy more anyway.  And, by the way, as far as I'm concerned, candy is a waste of my time and calories if it doesn't contain chocolate.  Just sayin.  Anyway, yes I finished off a bag of Kit Kats, that I am quite sure are laced with crack or something because I CAN NOT quit eating them.  Hubby, on the other hand, is not a chocolate kind of guy.  He can take it or leave it.  If he leaves it, I generally take it, hence my wide back side.  Anyway, he is more of a fruit dessert kind of guy.  He loves Lemon Supreme Cake apple pie and stuff like that.  So, Sunday when he said he had a hankering for something sweet, I offered to make him something.  I got out my favorite cookbook, The Southern Living Cookbook, and came across this recipe for Fresh Blueberry Coffee Cake.  And, I have to admit that even though it doesn't contain chocolate, it was pretty darn tasty.  So good in fact, that as of Monday night, it was more than half gone. 

Fresh Blueberry Coffee Cake

1 1/4 c. fresh blueberries
1/3 c. sugar
2 Tbsp. cornstarch
1/2 c. butter, softened
1 c. sugar
2 eggs
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking powder
1 tsp. baking solda
1/2 tsp. salt
1 (8 oz) carton commercial sour cream (do people make homemade sour cream?)
2/4 tsp almond extract
1/2 c. finely chopped pecans
Glaze (recipe follows, but I changed it)

Combine bluberries, 1/3 cup sugar, and cornstarch in a small saucepan; cook over medium heat 2 to 3 minutes or until sauce is thickened, stirring constantly.  Set sauce aside. 

Cream butter; gradually add 1 cup sugar beating at medium speed of an electric mixer.  Add eggs, one at a time, beating after each addition. 

Combine flour, baking powder, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.  Stir in almond extract. 

Spoon half of batter into a greased 10 inch Bundt or tube pan; spoon on the half the blueberry sauce, swirling partially through batter with a knife.  Repeat with remaining batter and blueberry sauce.  Sprinkle with pecans.  Bake at 350 degrees for 50 minutes or until done.  Let stand 5 minutes before removing from pan.  Invert onto a serving plate and drizzle with glaze.  Yield:  one 10" coffee cake. 

Glaze:

3/4 c. sifted powdered sugar
1 Tbsp warm water
1/2 tsp almond extract

Combine all ingredients, stirring well.   Yield:  1/4 cup

** I made the glaze as directed and Hubby hated it.  It was too almondy, if that makes sense.  So, I made a new batch and used vanilla instead of almond.  Much better.

By the way, I want to wish a Happy Birthday to Mary Joy @ Seeds of Encouragement. 

Also, my Willow House Party and Giveaway is still going on.  Click here for details.  Have a great day!