Sour Cream-Blueberry Coffee Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 7 |
|
Make ahead for those Sunday brunches, or that midday snack. 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.
|
|