Sour Cream-Blueberry Coffee Cake

Make ahead for those Sunday brunches, or that midday snack.

• Ready In: 55 mins
• Yields: 1 9-inch cake

Ingredients

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

Directions

1. 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.
2. 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.
3. Combine blueberries and next 3 ingredients. Sprinkle over batter.
4. 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.
5. Whisk together powdered sugar and milk until smooth. Drizzle over cake.