Blueberry Sour Cream Coffee Cake Decadent

I love this coffee cake! so easy to make, but beware, this is not for the calorie conscience. I don't recall where i found this excellent recipe. Cooks note: please use fresh blueberries, if you use frozen, cook a bit longer.

Steps

Preheat the oven to 350 degrees f.

Grease and flour a 9 inch bundt pan.

In a large bowl , cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time , then stir in the sour cream and vanilla.

Combine the flour , baking powder , and salt.

Stir into the batter just until blended.

Fold in blueberries.

Spoon half of the batter into the prepared pan.

In a small bowl , stir together the brown sugar , cinnamon and pecans.

Sprinkle half of this mixture over the batter in the pan.

Spoon remaining batter over the top , and then sprinkle the remaining pecan mixture over.

Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven , or until a knife inserted into the crown of the cake comes out clean.

Cool in the pan over a wire rack.

Invert onto a serving plate , and tap firmly to remove from the pan', dust with confectioners' sugar just before serving"]".

Ingredients

butter, white sugar, eggs, sour cream, vanilla extract, all-purpose flour, baking powder, salt, blueberries, brown sugar, ground cinnamon, pecans', confectioners' sugar"]"