Blueberry Sour Cream Coffee Cake

By Dottiejk

Ingredients

• 2 sticks Butter; softened
• 2 cup white sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla
• 2 cup flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 cup blueberries
• 1/2 cup brown sugar
• 1 teaspoon Cinnamon
• 1/2 cup pecans; chopped

Preparation

Step 1

Preheat oven to 350°F. Grease and flour a 9 to 9-1/2 inch nonstick bundt
pan.

Beat together butter and white sugar until light and fluffy, about five
minutes. Beat in eggs, one at a time, then stir in sour cream and vanilla.
Whisk together flour, baking powder and salt in a separate bowl; stir into
batter until just blended (batter will be thick). Fold in blueberries.

Mix together brown sugar, cinnamon, and pecans.

Spoon half of batter into prepared pan. Sprinkle half of nut mixture over
batter in pan. Spoon remaining batter over top, smoothing with a spatula
and sprinkle with remaining pecan mixture. Use a knife or thin metal
spatula to swirl sugar layer into cake, taking care not to touch pan to
avoid sticking during baking.

Bake until a toothpick inserted in center comes out clean, 1-1/2 to 1-1/4
hours. Cool in pan or on a wire rack 10 minutes. Loosen cake from edges
with spatula, invert onto rack and cool completely, at least one hour.
Transfer cake to a serving plate.