Blueberry Pecan Coffee Cake

I was at a garage sale several years ago and a lady was selling a cookbook she published, called Berried Treasures, A Blueberry Raspberry Cookbook. This recipe is from that book. I brought it to a shower recently and decided to add a glaze just to pretty it up. The recipe calls for lemon peel and as I didn't have a lemon I just added about 1 teaspoon or so of lemon juice.

BLUEBERRY PECAN COFFEE CAKE

Topping:

¼ cup brown sugar

2 Tablespoons flour

½ teaspoon cinnamon

3 tablespoons butter

¼ cup finely chopped pecans

Cake:

1 ½ cups flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon nutmeg

¾ cup sugar

2 eggs

1 ½ teaspoon grated lemon peel

2 tablespoons butter, melted

1 cup sour cream

2/3 cup blueberries

Preheat oven to 350˚. Butter a spring form pan. In a small bowl combine the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse meal. Stir in the pecans. Set aside.

In a medium bowl, combine together the flour, baking powder, baking soda, salt and nutmeg. In a large bowl, whisk together the sugar, eggs, lemon peel and butter until light and pale, about 1 minute. Using a wooden spoon, stir in the flour mixture in 2 batches alternately with the sour cream, beginning and ending with the sour cream. Fold in blueberries. Spoon into prepared pan. Sprinkle with topping. Bake 25-35 minutes. Cool in pan on wire rack about 15 minutes. Transfer to a plate and remove pan sides.

Optional glaze:

1 ½ cups powdered sugar

1 ½ tablespoons milk

½ teaspoon vanilla

Mix and drizzle on cake.