Blueberry Coffeecake

Blueberry Swirl:
1 1/2 cups fresh blueberries
1/2 cup sugar
2 tbs. cornstarch

Cake batter:
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter at room temp
1 cup sugar
2 large eggs
1 cup sour cream
1 tsp. almond extract
1/2 cup chopped pecans

Sugar Glaze:
3/4 cup sifted confectioners sugar
1 tbs. warm water
1/2 tsp. almond extract
pinch salt

To make Swirl: Combine blueberries, sugar and cornstarch in a small saucepan. Cook, stirring over low heat until thickened. Remove from heat and set aside.

To make batter: Preheat oven to 350 degrees. Grease a 12 cup Bundt pan. Set aside. In a large mixing bowl, whisk together flour, baking powder, soda and salt. Transfer to a piece of wax paper. In same bowl, cream butter and sugar until light. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract. Spoon half the batter into prepared pan. Spoon on half the blueberry mixture. Repeatedly pull a knife through the blueberry mixture to swirl it partially through the batter. Repeat with remaining batter and blueberry mixture. Sprinkle top with pecans. Bake in center of oven 40 to 50 minutes or until a skewer inserted in center comes out clean. Let stand 5 minutes, then invert onto a wire rack to cool completely.

To glaze: Combine all glaze ingredients and mix well. When cake is cool, drizzle with the glaze.