Instructions

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan and set it aside.
• In a large bowl, cream together 1 cup softened butter and 2 cups white sugar with a mixer until light and fluffy.
• Add 2 eggs one at a time, beating after each addition until incorporated.
• Gently stir in 1 cup sour cream and 1 teaspoon vanilla extract. Do not overmix.
• In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
• Stir the dry ingredients into the wet mixture just until blended; avoid overmixing.
• Fold in 1 1/2 cups fresh or frozen blueberries until evenly distributed.
• Spoon half of the batter into the prepared Bundt pan and spread it into an even layer.
• In a small bowl, stir together 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/2 cup chopped pecans.
• Sprinkle half of the brown sugar–cinnamon–pecan mixture evenly over the batter in the pan.
• Spoon the remaining batter over the sprinkled layer and spread it as evenly as possible.
• Sprinkle the remaining pecan mixture over the top. Using a knife or thin spatula, gently swirl the sugar/pecan layer into the batter (the batter will be thick—swirl as best you can).
• Bake on the center rack for 50 to 60 minutes, or until a knife inserted into the crown of the cake comes out clean. If using frozen blueberries you may need to bake longer; dark nonstick pans may shorten bake time.
• Cool the cake completely in the pan on a wire rack. When cool, invert the cake onto a serving plate and tap firmly to release it from the pan.
• Dust the cake with confectioners' sugar just before serving.
• Store leftover cake in an airtight container for up to 5 days.