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1
Combine blueberries, water, 1/3 cup water and cornstarch in a small saucepan; cook over medium heat 2-3 minutes or until sauce is thickened, stirring constantly.
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2
Set sauce aside.
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3
Cream butter; gradually add 1 cup sugar, beating at medium speed of electric mixer.
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4
Add eggs, one at a time, beating after each addition.
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5
Combine flour, baking powder, soda and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
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6
Stir
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7
in almond extract.
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8
Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half of the blueberry sauce, swirling partially through batter with a knife.
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9
Repeat with remaining batter and blueberry sauce.
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10
Sprinkle with nuts.
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11
Bake at 350F degrees for 50 minutes or until done.
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12
Let stand 5 minutes before removing from pan.
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13
Invert pan onto serving plate and drizzle with glaze.
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14
GLAZE.
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15
3/4 cup sifted powdered sugar.
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16
1 tablespoon warm water.
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17
1/2 teaspoon almond extract.
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18
Combine all ingredients, stirring well.
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19
VARIATIONS.
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20
CINNAMON-NUT COFFEE CAKE: Delete blueberries, water, 1/3 cup
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21
sugar and 2 tablespoons cornstarch.
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22
Combine 3/4 cup firmly
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23
packed brown sugar, 3/4 cup chopped pecans and 1 teaspoon
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24
ground cinnamon.
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25
Replace blueberry mixture with brown sugar
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26
mixture.
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27
CRANBERRY COFFEE CAKE: Delete blueberries, water, 1/3 cup
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28
sugar and 2 tablespoons cornstarch.
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29
Replace blueberry mixture
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30
with 1 16 oz.
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31
can whole-berry cranberry sauce.
