Preheat the oven to 350 degrees F. Spray a 9" inch Bundt pan with Pam. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, and then stir in the Breakstone's 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 the prepared pan.
In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan; try to keep mixture in center of batter. 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 for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.