BLUEBERRY SOUR CREAM COFFEE CAKE




*INGREDIENTS:

° 1 cup softened butter

° 2 cups white sugar

° 2 eggs

° 1 cup sour cream

° 1 C. vanilla extract

° 1 ⅝ cup all-purpose flour

° 1 C. baking powder

° ¼ tsp. salt

° 1 cup fresh blueberries

° ½ cup brown sugar

° 1 C. cinnamon

° ½ cup pecans

° 1 tbsp. icing sugar 

*DIRECTIONS

Preheat oven 350°F. Grease and flour a 9 inch Bundt pan.
1. In a large bowl, cream the butter and sugar until light and fluffy. Beat the eggs one at a time, then stir in the sour cream and vanilla. Combine flour, baking powder and salt; stir into batter until blended. Stir in blueberries. Pour half of the batter into the prepared pan.
2. In a small bowl, combine brown sugar, cinnamon and pecans. Sprinkling half of this mix on batter in the pan. Pour the remaining batter on top, then sprinkle the rest of the pecan mixture.
3. Use a knife or thin spatula to swirl the sugar layer into the cake.
4. Bake 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool the mold on a wire rack.
5. Invert onto serving platter and tap firmly to remove from pan. Sprinkle with icing sugar just before serving.

Enjoy !