Buttery Blueberry Swirl Coffee Cake

Instructions

1. 1

   Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

2. 2

   In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the sour cream, mixing just until incorporated after each addition. Gently fold in the fresh or frozen blueberries.

3. 3

   Spoon half of the batter into the prepared pan. In a small bowl, combine the brown sugar, chopped pecans (if using), and cinnamon. Sprinkle half of this mixture over the batter. Top with the remaining batter and sprinkle with the remaining brown sugar mixture. Use a knife to swirl the brown sugar mixture through the batter.

4. 4

   Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Just before serving, dust the top with confectioners' sugar.