Blueberry Sour Cream Coffee Cake

Directions

• Preheat the oven to 350 degrees F. Grease and flour a 9-inch Bundt pan
• In a large bowl, cream together the butter and sugar until light and fluffy
• Beat in the eggs one at a time, then stir in the sour cream and vanilla
• Combine the flour, baking powder, and salt; stir into the batter just until blended
• Fold in blueberries
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon, and pecans
• Sprinkle half of this mixture over the batter in the pan 
• Spoon the remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean
• Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving