Fresh Blueberry Coffee Cake - cooking recipe

Ingredients

Blueberry filling layer
1 1/4 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
Cake
3/4 cup butter, softened (margarine ok)
1 1/2 cups sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream (regular or light)
1 1/2 teaspoons almond extract
3/4 cup finely chopped pecans
Glaze
1/2 cup powdered sugar
1 tablespoon warm water
1/2 teaspoon almond extract

Preparation

Preheat oven to 350 degrees.
In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
Spoon half of the batter into the greased bundt pan or 2 loaf pans.
Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
Spoon the remaining batter on top. Sprinkle with chopped peacans.
Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
Glaze: Combine ingredients and mix well.
Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.