Sour Cream Blueberry Coffee Cake

This is a delicious breakfast cake but could also be served as a dessert! It is a great snacking cake as well. Chock full of delicious fresh blueberries, a pecan streusel in between the delicious sour cream blueberry cake, what could be more delicious? It is a keeper! I hope you try it!

1 cup softened butter
2 cups sugar
2 eggs
1 cup soour cream
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups blueberries

For the streusel:

1/3 cup brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon cinnamon

First preheat your oven to 350*

Prepare your 9-inch Bundt pan

mix together your streusel and set it aside

Now place your butter and sugar into your mixer bowl and cream together.

Now add the eggs and whip up a bit

Now add the sour cream and vanilla, mix well

Now add the flour, baking powder and salt, blend well

Now add the blueberries, you can either do it with the machine or fold them in. I dumped them in the machine and gave them a quick stir as to not break them up.

Now take your prepared pan and put half of the batter into your pan

Now cover that batter with your streusel as evenly as possible

Now carefully spoon the rest of the batter on top of the streusel mixture, then carefully spread it out to cover the streusel completely.

Now place your cake in the oven and bake 35-50 minutes. ( I check at 35, then bake for 5 minute intervals till done. This one took 50 minutes)

Take the baked cake out of the oven, Place the pan on a cooling rack for about 10 minutes, then turn it out onto a plate and let it cool to room temperature.

Now sprinkle the cooled cake with powdered sugar