Sour Cream-Blueberry Coffee Cake

Name: Sour Cream-Blueberry Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 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

(1)

Recipe by Alan in SW Florida

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

READY IN: 55mins

YIELD: 1 9-inch cake

UNITS: US

INGREDIENTS

Nutrition

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

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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