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
- 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 springform pan.
- combine blueberries and next 3 ingredients. Sprinkle over batter.
- 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.
- Whisk together powdered sugar and milk until smooth. Drizzle over cake.