"Make ahead for those Sunday brunches, or that midday snack."
1/2 cup butter or 1/2 cup
1 (8 ounce) containers
grated lemon rind
1 1/2 cups
1 pint fresh blueberries or 1 pint
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 1/2 cup sugar, beating 2 to 3 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 spring-form pan.
Combine blueberries and next 3 ingredients. Sprinkle over batter.
Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until 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.
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Sour Cream-Blueberry Coffee Cake (cont.)