Apricot-Blueberry Coffee Cake
rec.food.cooking/Gloria Puester/2000

This recipe sounds like a lot of work, but it really isn't, and the results are delicious. The original recipe called for apricots and prunes, but it's absolutely delicious with blueberries.

Streusel:
Mix together till crumbly and set aside:
1/2 cup brown sugar (light or dark)
2 Tbsp. butter
2 Tbsp. flour
1 tsp. cinnamon

Batter:
3/4 cup dried apricots, chopped (If they seem very hard/dry, soak for a few minutes in hot or boiling water, then drain well.)
3/4 cup fresh blueberries
3 cups flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
1 1/2 tsp. vanilla
1 cup sour cream (non fat is OK)

Preheat oven to 350 degrees. Grease and lightly flour a 10 inch tube or bundt pan.

Sift together flour, baking powder, soda, and salt, set aside.

In a large mixing bowl, beat butter until fluffy; beat in sugar, then eggs one at a time. Beat about 3 minutes.

Add vanilla. Add flour and sour cream alternately in thirds, beating about 1 minute after they are combined. With a rubber scraper, gently fold in the apricots and blueberries.

Turn 1/3 of batter into the pan, top with 1/3 of streusel mixture. Repeat twice.

Bake 55-60 minutes or until a wooden pick comes out clean. Cool in pan on a wire rack about 20 minutes.

Carefully loosen edges from pan, remove to serving plate. Sift top with confectioner's sugar. Serve warm or cold. Freezes well.