Maple Blueberry Coffee Cake

Topping:
1/2 cup butter
1 cup brown sugar
2 tsp. cinnamon

Batter:
1/2 cup butter
1/4 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 cups frozen or 2 cups fresh blueberries, mixed with 1/4 cup maple syrup

In a small bowl combine topping and set aside.
In a large bowl cream butter and sugar until light and fluffy. Add eggs, blend well on low speed with electric mixer. Stir in sour cream and vanilla. Combine flour, baking powder, baking soda and salt; add to batter and blend well. Spread two thirds of batter into lightly greased tube pan.
Top with blueberry mixture. Spread remaining batter evenly over filling. Sprinkle with topping.
Bake at 350 degrees for 1 hour or until done. Let cool for 25 minutes. Invert onto plate.
(You can substitute raspberries or strawberries for the blueberries!)

Maple Blueberry Coffee Cake