While we have access to fresh blueberries:
Apricot-Blueberry Coffeecake (delicious!)

Streusel
Mix and set aside:
1/2 c. brown sugar
2 Tbsp. butter
2 Tbsp
1 tsp. cinnamon

Batter:
3/4 c. dried apricots
3/4 c. fresh blueberries
3 c. flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, softened
1 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla
1 c. sour cream (low fat is OK)
2 Tbsp. confectioner's sugar (optional)

Coarsely chop apricots. Combine with blueberries. Grease and lightly
flour 10 inch tube or bundt pan;heat oven to 350 degrees.

Sift together flour, salt, baking powder and b. soda. Set aside.

Place butter in mixer bowl, beat until fluffy. Beat in sugar, then eggs
one at a time. Beat about 3 minutes. Add vanilla.

Add flour and sour cream alternately in 4 parts. Beat about 1 minute
until just combined. Gently fold in fruit with a spatula. Turn 1/3 of
batter into pan, add 1/3 of streusel, repeat twice.

Bake 55-60 minutes until tester comes out clean. Cool in pan on wire
rack 20 minutes. Carefully loosen edge from pan, remove to serving
plate. Sift confectioner's sugar over the top if desired. Serve warm if
possible.