Blueberry Coffee Cake

JULIE ROYLE

TOPPING
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/4 cup pecans, chopped (optional)

CAKE
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
dash of salt
1/2 cup margarine
1 cup sugar
2 eggs 1 cup sour cream
1 teaspoon vanilla
2 cups fresh blueberries (frozen okay)

Combine sugar and cinnamon in small bowl. Cut in butter until mixture is crumbly. Add nuts if desired. Refrigerate topping for 30 minutes. Mix together flour, baking powder, baking soda and salt. Set aside. Beat margarine and sugar in large bowl. Add eggs, sour cream and vanilla. Mix well. Add dry ingredients; mix well. Fold in blueberries. Pour into greased 9" x 13" pan. Sprinkle topping mixture over batter. Bake at 350° for 40 to 45 minutes.