Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan and set aside.
- In a large bowl, cream together the butter and white sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until smooth.
- In a separate bowl, combine flour, baking powder, and salt. Gradually stir the dry ingredients into the batter until just blended.
- Gently fold in the blueberries. Spoon half of the batter into the prepared Bundt pan.
- In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans. Sprinkle half of this mixture evenly over the batter in the pan.
- Spoon the remaining batter on top, then sprinkle the remaining pecan mixture over the top. Use a knife or thin spatula to gently swirl the sugar layer into the batter.
- Bake for 55–60 minutes, or until a knife inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 10–15 minutes. Invert onto a serving plate and tap gently to remove the pan.
- Dust with confectioners’ sugar just before serving. Slice and enjoy!
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Total Time: 1 hour 15–20 minutes
- Servings: 12
- Difficulty: Medium
Variations & Substitutions
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