"Boscoe Bakes 911"...........Blueberry Orange Sour Cream Coffee Cake

I received a 911 call from a friend in need.  He was informed that he had to fill in for a regular meeting coordinator this evening, and didn't have anything to provide that would go along with the coffee service.  Usually the hostess would bring or bake something delicious, and in her absence, she told him to call me!  Suddenly I'm in love with this women........but we'll save that for another time.  So, I quickly got to work and prepared an old time favorite.  This delicious coffee cake is loaded with blueberries and is companioned with a lovely orange sour cream cake. The orange zest adds just enough color to offset the deep, dark blue provided by the blueberries, and the Grand Marnier fine tunes the orange accents. Preparation is a breeze, and I guarantee you won't have any leftovers.  See for yourself.......

"Boscoe's" Blueberry Orange Sour Cream Coffee Cake

Ingredients:

• 1 cup unsalted butter (2 sticks) at room temperature
  
• 1-1/2 cups granulated sugar
  
• 2 large eggs at room temperature
  
• 1 cup sour cream
  
• 1 tablespoon GOOD vanilla extract
  
• 2 teaspoons Grand Marnier
  
• Zest of one orange
  
• 2 cups all purpose flour
  
• 1 tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 1 lb 5 oz of home made blueberry pie filling, or 1-21 oz can blueberry pie filling
  
• 1/2 cup granulated sugar
  
• 1/4 cup light brown sugar
  
• 2 teaspoons (generous) cinnamon
  

Preparation:

Preheat oven to 350 F. In the bowl of a standing mixer, combine butter, sugar, eggs, sour cream, vanilla extract, Grand Marnier and orange zest. Mix on medium speed for 2 minutes. Scrap down sides and mix again for 1 minute at medium setting. Combine flour, baking powder and salt in medium bowl. Add to butter mixture and blend until just combined. Spread half of the batter into a greased 13x9 inch baking pan. Spread blueberry filling evenly over batter. Cover blueberry filling evenly with remaining half of batter. Mix together the sugars and cinnamon. Sprinkle evenly over the top of the coffee cake. Bake in 350 F oven for 65-70 minutes.