Blueberry Sour cream Coffee cake

 

• 2 cups white sugar

• 1 cup butter, softened

• 2 large eggs

• 1 cup sour cream

• 1 teaspoon vanilla extract

• 1 ⅝ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1 cup fresh or frozen blueberries

• ½ cup brown sugar

• ½ cup chopped pecans

• 1 teaspoon ground cinnamon

• 1 tablespoon confectioners' sugar for dusting

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