Sour Cream Blueberry Coffee Cake

By ezunich

Ingredients

• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 2 large eggs
• 1 (8 oz) container sour cream
• 1 tsp vanilla extract
• 2 tsp grated lemon rind
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 pint fresh or frozen blueberries
• 1/2 cup chopped pecans
• 1/4 cup sugar
• 1 tsp ground cinnamon
• 1 cup powdered sugar
• 4 tsp milk

Preparation

Step 1

Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 1/2 cup sugar, beating 2 to3 minutes. Add eggs and next 3 ingredients, beating until smooth.

Combine flour, baking powder, and salt. Gradually add to butter mixture, beating until blended. Pour batter into a
lightly greased 9-inch springform pan.

Combine blueberries and next 3 ingredients. Sprinkle over batter.

Bake at 350° for 35 to 40 minutes or til a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack 10 minutes.

Whisk together powdered sugar and milk until smooth. Drizzle over cake.