Sour Cream-Blueberry Coffee Cake - cooking recipe

Ingredients

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

Preparation

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\u00b0 for 35 to 40 minutes or until 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. Yield: 1 (9-inch) cake.