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        Blueberry Coffee Cake

Fulton's Maple Blueberry Coffee Cake

Topping
cup butter
1 cup maple sugar
2 tsp. cinnamon

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

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 

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 9" spring form or tube pan 

Top with blueberry mixture 

Spread remaining batter evenly over filling 

Sprinkle with topping 

Bake at 350 o F for 1 hour or until done 

Substitute raspberries, strawberries or rhubarb for the blueberries. 

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