Blueberries and Cream Coffee Cake


1 cup butter, softened

2 cups sugar

2 eggs

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (8 ounces) sour cream

1 cup fresh or frozen unsweetened blueberries

1/2 cup packed brown sugar

1/2 cup chopped pecans, optional

1 teaspoon ground cinnamon

1 tablespoon confectioners' sugar


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries.

Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.