1 c. butter
1 c. sugar
1 3/4 c. flour
2 tsp. baking powder
2 tsp. grated lemon peel
1/4 tsp. salt
4 eggs
1 pt. blueberries

Prepare Pecan topping; set aside. Preheat oven to 325 degrees. Grease and flour 13x9 baking dish. In large bowl with mixer at medium speed beat butter and sugar until light and fluffy. Reduce speed to low; add flour, baking powder, lemon peel, salt, and eggs; beat just until blended, occasionally scraping bowl increase speed to medium, beat until smooth.

Spread batter evenly in baking pan; top with blueberries. Pinch Pecan topping into small pieces, sprinkle on cake. Bake 45 minutes or until golden and toothpick inserted comes out clean. Serve warm or cool coffee cake completely on wire rack to serve cold later.

Pecan topping: In small saucepan over medium heat, melt 1/2 cup butter; remove from heat. Stir in 1 cup flour, 1/2 cup pecans chopped, 1/4 cup sugar and 1 tbsp. grated lemon peel to form a soft dough.