Blueberry Coffee Cake

This is the best coffee cake I've ever had...not to mention incredibly unhealthy.  But it's totally worth it(: This more dense than your usual coffee cakes and has a heavy, moist texture.  The cinnamon swirl gives it a wonderful oomph of spice and sweetness.  Before you taste it, you may say you will just limit yourself to one piece...but I promise, you won't be able to.  It's absolutely divine.  10 stars. This can also be a perfect dish to bring to a Sunday brunch, and everyone will ask for the recipe.

Ingredients:

• 1 cup butter, softened
• 2 cups white sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 5/8 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup blueberries
•  
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2. 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.
3. 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 remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife to swirl the sugar layer into the cake.
4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan.