Blueberry Sour Cream Coffee Cake

This one, fresh out of the oven, is delicious!

1 cup butter, softened

2 cups sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

1 and 5/8 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup blueberries

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 cup chopped nuts

1 tablespoon confections sugar (for dusting)

Preheat oven to 350.  Prepare bundt pan.

Cream together butter and sugar until fluffy.  Combine flour, baking powder and salt.  Stir into batter just until blended. 

Fold in blueberries.  Spoon half the batter into pan.

In small bowl, mix brown sugar, cinnamon, and nuts.

Sprinkle half this mixture over batter in the pan.

Spoon remaining batter over the top, then rest of of the nut mixture over the top.

Use a spatula to swirl the sugar layer into cake.

Bake 55 to 60 minutes.  Cool in pan on wire rack.  Invert onto plate.

Dust with confectioners sugar.