| | Directions | | Mix cinnamon, brown sugar & pecans, & set aside. Cream butter, sugar, eggs & vanilla. Blend in sour cream. Sift flour, baking powder, salt in separate bowl. Mix all together. Fold in blueberries. Spray Bundt pan; layer batter, crumbs & repeat. Insert knife & swirl. Bake at 350° for 50-55 minutes. Let cool before removing from pan on wire rack. |
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| Ingredients | | - |  | 2 cups granulated sugar |
| - | | 1 cup unsalted butter |
| - | | 2 Eggs |
| - | | 1/2 teaspoon vanilla |
| - | | 1 cup sour cream ("light" is fine) |
| - | | 2 cups flour |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1/4 teaspoon salt |
| - | | 1 cup Blueberries |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/2 cup light brown sugar, packed |
| - | | 1/2 cup Finely chopped Pecans |
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