Blueberry Sour Cream Coffee Cake

Have you ever tried using sour cream in a cake recipe?  They always turn out so moist, they just melt in your mouth.  This cake is a favorite of our family.  It has a little bit of crunch with the nuts and it is pretty sweet, as are most coffee cakes.  Yesterday we took this cake to dinner at a friends house.  It got rave reviews.  You can make this in any pan you want but I always think a bundt pan makes a regular cake seem extra special. 

1 C. Butter, softened
2 C. Sugar
2 Eggs
1 C. Sour Cream
1 tsp. Vanilla
1 2/3 C. Flour
1 tsp. Baking Powder
1/4 tsp. Salt
1 C. Blueberries (fresh or frozen)

Topping:
1/3 C. Brown Sugar
1 tsp. Cinnamon
1/2 C. Chopped Pecans

Powdered Sugar for dusting (optional)

Heat your oven to 350 degrees.  Grease and flour your pan if you are using a bundt pan.  If you are using a 9x13 pan you can just spray it with cooking spray.  Cream butter and sugar together until fluffy then add eggs one at a time.  Stir in sour cream and vanilla.  In a separate bowl combine flour, baking powder and salt.  Add to batter until just combined.  Don't over mix or your cake will fall in the center while baking.  Fold in blueberries carefully.  Pour 1/2 of your batter into your prepared pan.  Sprinkle topping over batter then pour in the rest of the cake batter.  Use a knife to swirl topping through cake.  Bake for 55-60 minutes or until toothpick inserted into the middle of the cake comes out clean.  I used frozen berries in mine and increased the baking time 12 minutes to compensate.  When cake is done let it cool in the bundt pan for about 5 minutes before inverting it onto your serving dish.  Dust with powdered sugar.  Serve with ice cream or whipped cream.