- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups fresh or frozen blueberries (see Note)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
- confectioners’ sugar for dusting
- Preheat the oven to 350 degrees F (175 degrees C). 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 gently stir in the sour cream and vanilla. Overmixing will cause the cake to deflate. In a separate bowl, whisk the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries (see Note for frozen 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. The batter is thick but try to swirl it as best as you can.
- Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Mine was done at 50 minutes. If you are using frozen blueberries you may have to cook it longer. For dark, nonstick pans bake time will be shorter.
- Cool in the pan over a wire rack completely. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.
- Store in an airtight container for up to 5 days.
If using frozen blueberries, do not thaw. Toss them in 1 tablespoon of flour. This will make sure your batter doesn’t turn purple and prevent them from sticking together. Baking time will be a bit longer with frozen blueberries.