Lemon Blueberry Coffee Cake

Description
Yield 16 – 20 servings

Ingredients

 * 1 cup softened butter or margarine
 * 1 cup sugar
 * 3 eggs
 * 1 cup sour cream
 * 1 teaspoon gluten free vanilla extract
 * zest of two medium lemons
 * juice of one lemon
 * 2½ cups gf flour mix
 * 1¼ teaspoon xanthan gum
 * 2½ teaspoon baking powder
 * 1 teaspoon baking soda
 * ⅛ teaspoon salt
 * 2 cups fresh blueberries

Topping

 * 1 cup chopped pecans
 * ½ cup sugar
 * 1 tsp cinnamon

Directions

 * 1) Cream together butter and sugar.
 * 2) Add eggs, one at a time, mixing well after each addition.
 * 3) In another bowl, mix sour cream, vanilla, lemon zest and lemon juice.
 * 4) Combine gluten free flour mix, xanthan gum, baking powder, soda, and salt.
 * 5) Alternately add flour mixture and sour cream mixture to creamed mixture, about a third of each at a time.
 * 6) Stir in blueberries.
 * 7) Dough will be fairly stiff.
 * 8) Spread half in a greased 9 x 13 x 2-inch glass baking pan.
 * 9) Combine topping ingredients, sprinkle half of topping mixture over dough.
 * 10) Carefully spread remaining dough on top of topping.
 * 11) Sprinkle with remainder of topping.
 * 12) Bake at 350 °F for 35 – 40 minutes or until cake tests done.