HOW TO MAKE THIS BLUEBERRY SOUR CREAM COFFEE CAKE
Preheat the oven to 350°F.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In another bowl, combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternating with the sour cream, beating well after each addition.
Spoon a third of the batter into a greased and floured bundt pan.
Combine brown sugar, flour and cinnamon; sprinkle half over the batter.
Top with half of the berries. Repeat layers. Top with remaining batter.
Bake for 55-65 minutes or until a toothpick comes out clean.
Cool 10 minutes before removing from pan to a wire rack to cool completely.
Combine glaze ingredients; drizzle over warm coffee cake.