Ingredients
12
12 servings
- •2 cups white sugar
- •1 cup butter, softened
- •2 eggs
- •1 cup sour cream
- •1 teaspoon vanilla extract
- •1.625 cups all-purpose flour
- •1 teaspoon baking powder
- •0.25 teaspoon salt
- •1 cup fresh or frozen blueberries
- •0.5 cup brown sugar
- •0.5 cup chopped pecans
- •1 teaspoon ground cinnamon
- •1 tablespoon confectioners' sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract.
- Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries; spoon 1/2 of the batter into the prepared pan.
- Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan. Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool briefly on a wire rack. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.
Nutritional Facts
Per 12 servings
- Calories: 459
- Carbohydrate: 60g
- Fat: 24g
- Fiber: 1g
- Protein: 4g
- Sugar: 44g
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