Friday, October 7, 2011

Sour Cream Blueberry Coffee Cake

½ cup of sugar                                                  
½ cup butter                                              
2 Large eggs                                        
1 (8oz) container sour cream                 
1tsp. Vanilla extract                                      
2 tsp. grated lemon rind                   
1 ½ cups all purpose flour      
1 tsp. baking powder                               
½ tsp. salt                                           
1 pint fresh or frozen Sunset Valley Blueberries                               
½ cup chopped pecans             
¼ cup sugar                                                         
1 tsp. ground cinnamon           
1 cup powdered sugar                              
4 tsp. milk

Beat butter at medium speed with electric mixer for 2 minutes or until creamy. Gradually add sugar; beating 2-3 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-in spring form pan. Combine  Sunset Valley Organic blueberries and next 3 ingredients, sprinkle over matter. Bake at 350˚F for 35 to 40 minutes. Cool in pan on a wire rack for 10 minutes. Whisk together powdered sugar and milk until smooth. Drizzle over cake. 

Eat and Enjoy!


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