1 1/2 c. sugar
3 c. flour
1 1/2 c. sour cream
3 eggs
1 1/2 tsp. double-acting baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. vanilla extract
2 c. blueberries
1 c. chopped walnuts

In large bowl combine 1 1/4 cups sugar with butter and beat at medium speed until fluffy. Add next six ingredients and blend on low speed. Increase to medium speed and beat 3 minutes. Stir in blueberries and nuts. Bake at 350 degrees in greased 10 cup bundt pan for 60 to 65 minutes.

Variations: For cranberry coffee cake, substitute cranberries for blueberries and 1 teaspoon grated orange peel for cinnamon. Also, batter may be baked in 2 loaf pans for breakfast breads.