Lemon-Blueberry-Sour Cream Coffeecake

1 cup butter, softened
1 tablespoon grated lemon zest
1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
2 cups sour cream
1/4 cup lemon juice
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
Blueberry-Nut Topping (recipe follows)

Preheat oven to 375 F.

With an electric mixer, cream the butter with the lemon zest, sugar and vanilla, beating until light and fluffy. Add the eggs, sour cream and lemon juice, stirring to combine, then sift in the flour, salt and baking powder, folding each into batter just until incorporated.

Pour 1/3 of batter into a buttered, 9-inch, springform pan (with removable bottom and sides). Sprinkle with 1/2 of the topping. Fill with remaining 2/3 of batter and sprinkle with remaining topping, pressing into batter a bit. Bake in preheated oven for 55 to 60 minutes or until a toothpick inserted in center comes out clean and dry. Makes 8 servings.

BLUEBERRY-NUT TOPPING: Combine 1 1/2 cups fresh blueberries, 3/4 cup sugar, 1/2 tablespoon cinnamon and 1 cup chopped pecans or walnuts

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