1 1/4 c. fresh blueberries
1/3 c. sugar
2 tbsp. cornstarch
1/2 c. butter, softened
1 c. sugar
2 eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 oz. carton sour cream
1 tsp. almond extract
1/2 c. finely chopped pecans (optional)
Powdered Sugar Glaze

Combine blueberries, 1/3 cup sugar, and cornstarch in a small saucepan. Cook over low heat 2 to 3 minutes or until sauce is thickened, stirring constantly. Set sauce aside. Cream butter; gradually add 1 cup sugar, beating until well blended. Add the eggs, one at a time, beating well after each addition.

Combine flour, baking powder, soda, and salt. Add to creamed mixture, alternately with sour cream, beginning and ending with the flour mixture. Stir in almond extract.

Spoon half of batter into a greased 8 inch bundt pan 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 or until done. Let stand 5 minutes before removing from pan. Place on serving plate, and drizzle with powdered sugar glaze. Yield: one 8 inch coffee cake.

POWDERED SUGAR GLAZE:

3/4 c. sifted powdered sugar
1 tbsp. warm water
1/2 tsp. almond extract

Combine all ingredients, mixing well. Yield: about 1/2 cup.