Blueberry Sour Cream Coffee Cake

*from the LPG kitchen of Anastasia

• 1 c butter softened
• 1-1/4 c white sugar
• 1 tsp vanilla
• 1-5/8 c flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1 c sour cream
• 1 c fresh or frozen blueberries
• 1/2 c brown sugar
• 1 tsp cinnamon
• 3/4 c slivered almonds

1. Preheat oven to 350. Grease and flour a 9 in bundt pan.
2. In large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then STIR in the sour cream and vanilla.
4. Combine the flour, baking powder, and salt; stir into the batter just until blended.
5. Fold in blueberries.
6. Spoon half the batter into the pan.
7. In a small bowl, stir together brown sugar, cinnamon, and almonds. Sprinkle half this mixture over the batter in the pan.
8. Spoon remaining batter over the top, and then sprinkle the remaining almond mixture over.
9. Use a knife to swirl the sugar layer in.
10. Bake 55-60 minutes, or until knife inserted into the crown of the cake comes out clean.
11. Cool in the pan over a wire rack, then invert onto serving plate.
Serves 12.