FRESH BLUEBERRY COFFEECAKE

Ingredients

1 1/4 cups fresh blueberries
1 1/3 cups sugar, divided
2 tablespoons cornstarch
1/2 cup butter, softened
2 eggs
2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton sour cream
3/4 teaspoon almond extract
1/2 cup finely chopped pecans
Glaze, recipe follows

Preparation

Combine blueberries, 1/3 cup of the sugar and the cornstarch in a small saucepan; cook over medium heat, stirring constantly, for 2-3 minutes, or until sugar dissolves and sauce thickens. Remove from heat and set aside. In a mixing bowl, cream butter. Gradually add remaining 1 cup sugar to butter, beating at medium speed of mixer. Add eggs, one at a time, beating after each addition. In a small bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract. Spoon half of the batter into a greased 10-inch bundt or tube pan. Spoon on 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. Let stand 5 minutes before removing from pan. Invert onto serving plate, and drizzle with Glaze.