Blueberry Bundt Coffee Cake

By McLean

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 (8 oz.) container sour cream
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cup fresh blueberries
• 2 tablespoons butter
• 1/2 cup firmly packed brown sugar
• 2 tablespoons flour
• 1 tablespoon ground cinnamon
• 1/2 cup chopped pecans

Preparation

Step 1

Beat 1/2 cup butter at medium speed until cream; gradually add 3/4 cup sugar, beating well. Add eggs and vanilla, beating until blended. Stir in sour cream.

Combine 2 cups flour, baking powder, soda and salt; add to butter mixture, and beat at low speed just until blended. Stir in blueberries.

Combine 2 tablespoons butter and next 3 ingredients with a pastry blend until crumbly; stir in pecans. Spread half of batter in a greased 12-cup Bundt pan. Spoon brown sugar mixture evenly over batter. Top with remaining batter. Bake at 350 degrees for 45 to 50 minutes. Cool in pan on a wire rack 5 minutes; invert into a serving plate. Serve warm.