BLUEBERRY COFFEE CAKE                  Servings: 10

1 1/2 c.      sugar                    3   c.    flour
1 1/2 tsp.    baking powder            1   T.    flour
3/4 tsp.      baking soda              4         eggs
1/4 tsp.      salt                     1   c.    sour cream
1/4 c.        light brown sugar, packed
2   c.        blueberries              1   tsp.  vanilla
1   c.        powdered sugar           1/2 tsp.  cinnamon
1 - 2 T.      milk                     3/4 c.    margarine

    Grease 10 inch tube pan.  Preheat oven to 350F.  Sift flour, baking
powder, baking soda and salt.  In a small bowl, combine brown sugar, 1
Tablespoon flour, and cinnamon.  In large bowl, beat margarine, sugar, and
vanilla until fluffy.  Add eggs, one at a time, beating well after each.
On low speed, beat in flour mixture in 3 additions, alternating with sour
cream.  Turn 1/3 batter into pan, spreading evenly.  Sprinkle with half of
the blueberries and brown sugar mixture.  Repeat layers.  Bake 60 minutes.
Cool 20 minutes.  Remove from pan.
    Mix powdered sugar and milk.  Drizzle over cake.

Source: Shirley Fishman