Categories: Cakes

Ingredients

• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 2 large eggs
• 1 (8oz.) container sour cream
• 1 tsp. vanilla extract
• 2 tsp. grated lemon rind
• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 pint fresh or frozen blueberries
• 1/2 cup chopped pecans
• 1 tsp. ground cinnamon
• 1 cup powdered sugar
• 4 tsp. 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 springform pan.
3. combine blueberries and next 3 ingredients. Sprinkle over batter.
4. Bake at 350 degrees 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.
5. Whisk together powdered sugar and milk until smooth. Drizzle over cake.

Email to a friend | Print this recipe | Back