Blueberry Sour Cream Coffee Cake

Ingredients

• 2 cups white sugar
• 1 cup butter , softened
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1.63 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 1 cup fresh or frozen blueberries
• 0.5 cups brown sugar
• 0.5 cups chopped pecans
• 1 teaspoon ground cinnamon
• 1 tablespoon confectioners' sugar for dusting

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.

2. 2

   Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries.

3. 3

   Spoon 1/2 of the batter into the prepared pan. Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan.

4. 4

   Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.

5. 5

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool briefly on a wire rack. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.

6. 6

   Serve and enjoy!