Blueberry/Sour Cream Coffeecake

Directions

1. In large mixing bowl, cream 1/2 c. of the butter with electric mixer 1 minute, till blended. Gradually add in sugar and beat till light and fluffy, about 2 min. Beat in Large eggs, lowfat sour cream and vanilla 2 min more.
2. In medium bowl, whisk together 2 c. of flour, baking pwdr, baking soda, and salt. Stir into creamed mix, mixing just sufficient to blend in dry ingredients. Spoon half of batter into a greased 9 or possibly 10 inch tube pan or possibly a 9 x 13 pan, spreading proportionately.
3. In small mixing bowl, mix brown sugar, cinnamon, remaining 1/2 c. flour and remaining 2 Tablespoons butter till crumbly. Sprinkle 1/2 of this topping over batter in pan. Sprinkle blueberries proportionately over topping. Drop Remaining batter by spoonfuls over blueberries and spread proportionately with rubber spatula to cover blueberries. Sprinkle with remaining cinnamon topping.
4. Bake at 350 1 hour. Remove from oven and let cold in pan on wire rack 5 min; place cookie sheet over top of coffee cake, invert cake and remove from pan, then turn cake right side up again and place on wire rack to complete cooling.
5. Note: Cake Freezes well.