Joan's Blueberry Sour Cream Coffee Cake

1 c. butter, softened

2 c. sugar

2 eggs

1 c. sour cream

1 t. vanilla

1 1/2 c. + 2 T. SR flour

1 c. blueberries

1/2 c. brown sugar

1 t. cinnamon

1 T. powdered sugar, for dusting

Preheat oven to 350. Cream butter and sugar. Beat in eggs, one at a time. Stir in sour cream and vanilla. Add flour. Stir until blended. Add blueberries (rolling in a little flour should keep them from sinking). Spoon 1/2 of mixture into sprayed angel food or bundt cake pan. Combine brown sugar and cinnamon. Sprinkle 1/2 on batter. Spoon remaining batter on top. Sprinkle remaining sugar mixture on top. Use a knife to swirl batter. Bake 55-60 minutes. Cool 10 minutes. Invert onto plate. Dust with powdered sugar before serving. YUM!

1st picture: batter in pan with brown sugar mixture sprinkled on top; 2nd picture: swirled batter before baking; 3rd picture: inverted cake on plate, ready to serve.