Directions:
- Preheat the oven to 350°F. Grease and flour a 9” 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.
- See also Old Fashioned Peach CobblerIn 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.
- 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 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.
Enjoy!