Lemon-Blueberry Sour Cream Coffee Cake

By Bettye

Ingredients

• Topping:
• 1 1/2 c. fresh blueberries
• 3/4 c. sugar
• 1 t. cinnamon
• 1 c. pecans or walnuts, chopped
• Cake:
• 1 c. butter, softened
• 1 T. grated lemon peel
• 1 1/2 c. sugar
• 2 t. vanilla
• 2 eggs
• 2 c. sour cream
• 1/4 c. lemon juice
• 2 c. flour
• 1/2 t. salt
• 1 T. baking powder

Preparation

Step 1

Preheat oven to 375 degrees. Gently mix topping ingredients in a bowl and divide in half. Cream butter with lemon peel, sugar, and vanilla until fluffy. Add eggs, sour cream and lemon juice. Sift flour, salt and baking powder; fold in batter lightly. Pour a third of the batter into a buttered 10 1/2 inch spring form pan. Sprinkle with half of the topping. Fill with remaining batter, and sprinkle with remaining topping, pressing into the batter a bit. Bake for 55 - 60 minutes until done.