*INGREDIENTS:
° 1 cup butter
° 2 cups white sugar
° 2 eggs
° 1 cup sour cream
° 1 C. vanilla extract
° 1 ⅝ c flour
° 1 C. baking powder
° ¼ tsp. salt
° 1 cup fresh blueberries
° ½ cup brown sugar
° 1 C. cinnamon
° ½ c pecans
° 1 tbsp. icing sugar
* Methods :
Preheat oven to 350°F. Grease & flour 9 inch Bundt pan.
1. In bowl, cream butter & sugar to light & 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 batter to prepared pan.
2. In a small bowl, combine brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Pour the remaining batter on top, then sprinkle the rest of the pecan mix.
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 & tap firmly to removing from pan. Sprinkling with icing sugar just before serve .
Enjoy !
