A really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from, but that was about thirty years ago and it’s been a family favorite ever since. The cooking time is a little longer if you use frozen berries.
°1 C butter
°2 C white sugar
°1 C sour cream
°1 teaspoon vanilla extract
°1 ⅝ cup all-purpose flour
°1 teaspoon baking powder
° ¼ tsp salt
° 1 cup fresh or frozen blueberries
° ½ cup brown sugar
° 1 teaspoon ground cinnamon
° ½ cup chopped pecans
° 1 tablespoon icing sugar for dusting
* Step by step :
Preheat oven 350 degrees F . Butter and flour a 9 inch Bundt pan.
In bowl, cream butter and sugar to light and fluffy. Beat in eggs one at a time, & stir in sour cream / vanilla. Blend flour, baking powder also salt; stir to batter to mixed. Stirring in blueberries.
Pour half of batter to prepared pan. In bowl, mix brown sugar, cinnamon // pecans. Sprinkling half of this mix on batter in pan. Spoon the remaining batter on top, then sprinkle the rest of the pecan mixture. Using a knife or thin spatula to swirl sugar layer to the cake.
Bake 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in pan on wire rack. Invert onto a serving platter and pat firmly to remove from skillet. Sprinkling with icing sugar just before serve .