Blueberry Sour Cream Coffee Cake

¾ cup
margarine
1 ½ cups sugar
4 eggs
1 teaspoon vanilla
3 cups soy flour blend
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¼ tsp salt
1 cup reduced fat sour cream 
 

¼ cup packed
brown sugar
1 tablespoon soy flour blend
½ teaspoon cinnamon
2 cups fresh or frozen blueberries 
 

1 cup
powdered sugar
2-3 tablespoons milk
 

Cream margarine and sugar in large bowl.  Add eggs one at a
time.  Beat in vanilla.  Combine the dry ingredients and add to creamed mixture
alternately with sour cream.  Spoon 1/3 of the batter into a greased and floured
10-inch tube pan.  Blend brown sugar, flour blend and cinnamon; sprinkle over
batter.  Repeat layers.  Top with remaining batter.  Bake at 350 degrees for
55-65 minutes.   Cool 10 minutes before removing from pan to a wire rack. 
Drizzle over cake.  Serves 10 to 12.