BLUEBERRY COFFEE CAKE

Pre-heat oven to 350F. Spray a 13"x9"x2" baking pan with vegetable cooking spray.

TOPPING:

1/4 cup (1 stick) margarine/butter

1/3 cup firmly packed light brown sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

3/4 cup sliced natural almonds

1/2 cup confectioner's sugar (GLAZE:)

1 tbsp milk

In a small bowl, with fork, combine margarine, sugar, flour and cinnamon until crumbly.

Add almonds; set aside.

CAKE:

3 eggs

1 cup sour cream

1-1/2 tsp vanilla

1 tsp grated lemon peel

2-1/2 cups all-purpose flour

1-1/2 cups sugar

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup (1-1/2 sticks) margarine/butter

2 cups blueberries, raspberries, etc

In a medium bowl, whisk eggs, sour cream, vanilla and the lemon peel until smooth; set aside.

In a large bowl, stir flour, sugar, baking powder, baking soda and salt.

With electric mixer set at low speed, beat in margarine until mixture is smooth.

Then blend in egg mixture.

Pour 2/3 of batter into prepared pan; sprinkle with blueberries.

Cover with the remaining batter.

Sprinkle with the topping.

Bake 30 to 35 minutes or until done.

Cool in pan on wire rack 30 minutes; then remove to serving plate to cool completely.

GLAZE:

In a small bowl, combine sugar and milk. When cake is cool, drizzle with glaze.