BLUEBERRY SOUR CREAM BUNDT CAKE (and answers to your questions)

My daughter recommended this cake recipe and she was right, it is delicious (she found the recipe on allrecipes.com). Not only is it super moist (made with a cup of butter + a cup of sour cream + a cup of blueberries) but it has a brown sugar and pecan layer that swirls through the batter as well!! Thank you for sharing the recipe BreeAnn!!!

1 CUP BUTTER AT ROOM TEMPERATURE
2 CUPS WHITE SUGAR
1 CUP SOUR CREAM
2 EGGS
1 TEASPOON VANILLA EXTRACT
1 TEASPOON LEMON ZEST (my recipe tweak)
1 & 5/8 CUPS ALL PURPOSE FLOUR (see note )
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1 CUP FRESH OR FROZEN BLUEBERRIES
1/2 CUP BROWN SUGAR
1 TEASPOON CINNAMON
1/2 CUP CHOPPED PECANS

Preheat your oven to 350 and grease and flour a 9" bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy; beat in eggs one at a time; stir in sour cream, vanilla and lemon zest. Combine the flour, baking powder and salt and stir it into the butter mixture until well blended; fold in blueberries.

Spoon half of the batter into the prepared bundt pan. In a small bowl, combine the brown sugar, cinnamon and pecans. Sprinkle half of the brown sugar mixture over the batter in the pan & top with the second half of the batter. Sprinkle the rest of the brown sugar mixture over the top of everything. Gently swirl a butter knife through the batter a couple of times to irregularly distribute the brown sugar pecan layer.

Bake the cake for 55 to 60 minutes in preheated oven. Cool cake (in the pan) on a wire rack for about 10 minutes before turning out onto a cake plate.

A couple of people have written to ask me about the glaze on this cake. I start with two or three tablespoons of melted butter, two cups of powdered sugar and a teaspoon of vanilla. I then whisk in just enough whipping cream to make a good consistency. Sorry I can't be more specific than that (I don't measure glaze ingredients). As for the question I received about the intensity of lemon...I used one teaspoon of finely grated lemon zest in this recipe and you can taste it, but it is very subtle. I think next time I will go for two teaspoons of zest.

NOTE: The recipe called for 1 & 5/8 cups all purpose flour. I'm assuming this must be a metric conversion? I measured 1 & 3/4 cups then removed a tablespoon of flour.