Blueberry Sour Cream Coffee Cake

From your Fairy Godmother.
She brought this to our annual camping trip this summer, another sign we're all grown up. We used to eat stale Doritos, tuna salad, and pickles from our Bloody Marys for breakfast!

1 C. butter, softened
2 C. sugar
2 eggs
1 C. sour cream
1 tsp. vanilla extract
1 5/8 C. flour
1 tsp. baking powder
1/4 tsp. salt
1 C. fresh or frozen blueberries

1/2 C. brown sugar
1 tsp. ground cinnamon
1/2 C. chopped pecans (optional)
1 T. powdered sugar for dusting

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.

Spoon half of the batter into greased and floured 9" bundt pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake @ 350* for 55 to 60 minutes until a knife inserted comes out clean.
Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.