Sour Cream Blueberry Coffee Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
In a large mixing bowl, beat the sugar and softened butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture gradually to the butter mixture, stirring until just blended.
Fold in the blueberries gently to avoid crushing them.
Spoon half of the batter into the prepared Bundt pan.
In a small bowl, combine brown sugar, chopped pecans, and cinnamon. Sprinkle half of this mixture over the batter.
Add the remaining batter, then top with the remaining pecan mixture. Use a knife or spatula to swirl the sugar layer gently into the cake.
Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
Allow the cake to cool briefly in the pan on a wire rack. Invert onto a serving plate and dust with powdered sugar before serving.

Notes

The cake keeps well in the refrigerator for 4–5 days.
For longer storage, freeze for up to 1 month; freezing helps maintain its moisture.
Prepare ingredients ahead of time if baking for an event—then simply mix and bake when needed.
Add whipped cream on top for a kid-friendly serving option.