Blue Ribbon Blueberry Coffeecake

Grease and flour 10 x 4 1/2-inch tube pan without removable bottom.

Preheat oven to 350°.

Over a small bowl sift 3 cups flour with the baking powder, baking soda and salt; set aside.

Put brown sugar, 1 tablespoon flour and cinnamon in medium bowl; mix well. In large bowl put butter and beat at medium speed until smooth. Add sugar and vanilla to the butter and beat until the mixture is light and fluffy.

Add eggs, 1 at a time, to the butter mixture, beating well after each.

Add flour mixture in 3 additions alternately with the sour cream (in 2 additions).

Be sure you beat batter thoroughly after each addition and scrape sides of bowl. Gently dust blueberries with 1 tablespoon flour.

Turn 1/3 of the batter into the prepared pan, spreading it evenly.

Sprinkle with 1/2 of blueberries and 1/2 of brown sugar-flour mixture.

Repeat layering of remaining batter, blueberries and brown sugar mixture. Bake for 60 minutes or until done.

Cool in pan 20 minutes.

Mix confectioners sugar and milk, drizzle over cake.