Blueberry Cinnamon Coffee Cake - cooking recipe

Ingredients

1 cup frozen blueberries
1 teaspoon cinnamon
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
icing sugar

Preparation

Preheat oven to 350 degrees.
Toss blueberries with cinnamon; set aside.
In large bowl, cream butter and sugar for 1 minute.
Beat in eggs, one at a time, beating well after each addition.
Stir in vanilla.
Sift together flour, baking powder and salt; fold into butter mixture alternately with milk, making three additions of each.
Fold in blueberry mixture, leaving some cinnamon streaks.
Spoon into greased 6-cup Bundt pan, spreading batter higher at edges.
Bake at 350 degrees for 40-45 minutes or until top of cake springs back when pressed.
Let cool on rack 15 minutes; invert and unmould.
Sprinkle with icing sugar and serve warm.