BLUEBERRY SOUR CREAM COFFEE CAKE

1 cup butter, softened

2 cups granulated sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
1 5/8 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup fresh or unthawed frozen blueberries
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup chopped pecans
1 tbsp powdered sugar for dusting

Preheat oven to 350 degrees.
Grease and flour a 9-inch Bundt pan; set aside.

In a large mixing bowl, cream butter and sugar together until light and fluffy; beat in the eggs, one at a time.
Stir in the sour cream and vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt; stir into the batter just until blended. Gently fold in the blueberries.

Transfer half the batter to the prepared Bundt pan.

In a small bowl, combine the brown sugar, cinnamon, and pecans; sprinkle half the mixture over the batter in the pan. Spoon the remaining batter over the cinnamon mixture then sprinkle the remaining cinnamon mixture over the second layer of batter. Using a knife or a thin spatula, swirl the cinnamon mixture into the batter.

Bake at 350 degrees for 55-60 minutes or until a knife inserted into the center of the cake comes out clean.
Cool in the pan on a wire rack. Invert onto a cake plate and tap bottom and sides of pan to remove the cake. Just before serving, dust with the powdered sugar.

Yield: 12 servings

Notes: If using frozen blueberries, baking time may need to be expanded by a few minutes.
Do not over beat the batter. When this recipe says stir, it means stir - do not beat. And just until blended means exactly that. As soon as the dry ingredients are moistened, that is enough.
This is a delicious old recipe.

file photo