Celebrate National Brunch Month with this delectable Blueberry Coffee Cake recipe from Allrecipes. Serving 12, this indulgent treat is perfect for the occasion.
Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch Bundt pan. In a large bowl, cream together 2 cups of sugar and 1 cup of softened butter until light and fluffy. Beat in 2 eggs one at a time, then stir in 1 cup of sour cream and 1 teaspoon of vanilla. In a separate bowl, whisk together 1 5/8 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Fold the dry ingredients into the wet mixture until just combined, then gently fold in 1 cup of fresh or frozen blueberries.
Spoon half the batter into the prepared pan. In a small bowl, mix 1/2 cup of brown sugar, 1/2 cup of chopped pecans, and 1teaspoon of cinnamon. Sprinkle half of this mixture over the batter. Top with the remaining batter and sprinkle over the rest of the pecan mixture. Use a knife to swirl the pecan layer into the cake.
Bake for 1 to 1 1/4 hours, until a toothpick inserted in the center comes out clean. Allow the cake to cool briefly on a wire rack before carefully inverting it onto a serving plate. Dust with confectioners’ sugar just before serving, if desired.