Blueberry Coffee Cake

It’s blueberry season, here’s a great recipe for your fresh blueberries:

1/3 cup of butter, softened
3/4 cup of white sugar
2 large eggs
1 tsp of pure vanilla extract
2 cups of flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup of sour cream
1 cup fresh blueberries

Beat the butter and sugar until crumbly. Then beat in the eggs and vanilla. Combine the flour, baking powder, baking soda and salt in a separate bowl. Add dry ingredients to egg batter alternately with the sour cream. Fold in the blueberries.
Prepare a bunt pan by greasing and coating with flour. Spread half of the batter in the bundt pan and sprinkle with 2 tablespoons white sugar combined with 1 heaping teaspoon of cinnamon. Spread remaining batter and sprinkle again with another 2 tablespoons of sugar combined with 1 heaping teaspoon of cinnamon.
Bake in a preheated 350 degree oven for 40 to 45 minutes. Remove and let cool about 10 to 15 minutes before inverting onto a serving plate. Dust with powdered sugar and serve. Serves 14 to 16