Blueberry-Sour Cream Coffee Cake

• 2 cups flour
• 1 Tbsp. lemon zest
• 1 tsp. CALUMET Baking Powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar, divided
• 3/4 cup butter, softened
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 eggs
• 1 cup blueberries Whole Foods 3 For $10.00 thru 02/09

1. Heat oven to 350 degrees F.
2. Combine flour, lemon zest, baking powder, baking soda and salt.
3. Reserve 1 Tbsp.
4. sugar.
5. Beat butter and remaining sugar in large bowl with mixer until light and fluffy.
6. Blend in sour cream and eggs.
7. Gradually add flour mixture, mixing well after each addition.
8. Pour into 9-inch pan sprayed with cooking spray; top with blueberries and reserved sugar.
9. Bake 55 min.
10. or until toothpick inserted in center comes out clean.
11. Cool bread in pan 10 min.
12. Remove from pan to wire rack; cool completely.

flour, lemon zest, baking powder, baking soda, salt, sugar, butter, s, eggs, blueberries

Taken from www.kraftrecipes.com/recipes/blueberry-sour-cream-coffee-cake-170624.aspx (may not work)