Ingredients   : 

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners’ sugar for dusting

Direction     : 

Preheat an oven to 175 ° C or 350 ° F. Oil and flour one Bundt
pan, 9-inch in size.

Cream the sugar and butter together in a big bowl till fluffy and
light. Whip in eggs, one by one, then mix in vanilla and sour
cream. Mix salt, baking powder and flour; mix into batter barely
till incorporated. Fold in the blueberries.

In the prepped pan, place 1/2 the batter. Mix the pecans,
cinnamon and brown sugar together in small bowl. In pan, scatter
1/2 of this mixture on top of the batter. Scoop the rest of the
batter on the top, and then scatter the rest of the pecan mixture on
top. Swirl the layer of sugar into cake with a thin spatula or knife.

In the prepped oven, bake for 55 minutes to an hour, or till a
knife pricked into the cake crown gets out clean. Let cool in pan
on the wire rack. Flip onto a serving plate, and pat firmly to take
out of pan. Sprinkle with confectioners’ sugar just prior to
serving.

Nutrition Information   : 

Calories: 459 calories;
Sodium: 223
Total Carbohydrate: 59.5
Cholesterol: 80
Protein: 4.1
Total Fat: 24