Blueberry Sour Cream Coffee Cake

°1 cup softened butter
°2 cups white sugar
°2 eggs
°1 cup sour cream
°1 tsp vanilla extract
°1 cup all-purpose flour
°1 tsp baking powder
°¼ tsp salt
°1 cup fresh blueberries
°½ cup brown sugar
°1 tsp ground cinnamon
°½ cup chopped pecans
°1 tablespoon icing sugar to sprinkle
Preheat the oven to 350°F. Greased & flour  9-inch Bundt pan.
In  bowl, beating butter and sugar to light and fluffy. Add the eggs one at a time, then add the sour cream and vanilla. Combine flour, baking powder and salt; stir into dough until blended. Stir in blueberries. Pour half batter to prepared pan.
In a small bowl, combine the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spread the remaining dough on top, then sprinkle with the remaining pecan mixture.
Use a knife or a thin spatula to turn the layer of sugar in the cake.
Bake in preheated oven for 55 to 60 minutes or until a knife inserted into the cake crown comes out clean. Cool the mould on a wire rack.
Return to a serving plate and tap firmly to remove from the pan. Sprinkle with icing sugar just before serving.
Enjoy !