Blueberry Sour Cream Coffee Cake

This is a huge hit at my husbands office, and is great to serve with a brunch.

1 C. butter, softened
2 C. white sugar
2 eggs
1 C. sour cream
1 tsp. vanilla extract
1 5/8 C. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 C. fresh or frozen blueberries

!/2 C. brown sugar
1 tsp. ground cinnamon
1/2 C. chopped pecans
1 Tbs. confectioner's sugar (for dusting over the top)

Preheat over to 350 degrees. Grease and flour a 9" bundt pan. And I mean really grease and flour it, or the cake will not come out of the pan nicely and instead of a bundt, you will have a clump.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time. Then stir in the sour cream and the vanilla extract. In a separate bowl combine flour, baking powder and salt; stir into the batter until it is just blended. Fold in the blueberries.

In a small bowl combine the brown sugar, cinnamon and pecans (I have to admit that I usually leave the pecans out of this recipe).

Spoon 1/2 of the batter into the prepared bundt pan. Sprinkle 1/2 of the sugar mixture over the batter in the pan. i keep it from getting to close to the sides as it gets quite sticky while baking and makes it nearly impossible to turn the cake out of the bundt pan. Spoon the remaining batter into the pan and then sprinkle the rest of the sugar mixture on top. Use a knife or a thin spatula to swirl the sugar layer into the cake (mine never actually comes out looking like a swirl through the cake, but you may have better luck).

Bake for 55-60 minutes (though it will take longer with frozen blueberries) or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto serving plate and tap firmly (while keeping your fingers crossed) to remove from pan. Dust with confectioners sugar before serving.