Loaded with fresh blueberries and a cinnamon and pecan streusel filling, this moist blueberry sour cream coffee cake is perfect for a weekend brunch orbreakfast.
Preheat oven to 350℉ and generously gree and flour a bundt pan.
In a large mixing bowl, cream together the butter and sugar for about 2-3 minutes until well combined.
Add the eggs one at a time, beating well between each one. Then scrape down the sides of the bowl and mix in sour cream and vanilla.
Add flour, baking powder, and salt to wet ingredients. Stir until just combined.
Gently fold in blueberries and spoon half of batter into prepared bundt pan.
In a separate mixing bowl, combine brown sugar, cinnamon, and chopped pecans to make a streusel filling. Sprinkle the mixture over the batter in the pan.
Spoon the remaining coffee cake batter on top of the streusel and gently smooth it out. Place in the oven and bake for 55 to 70 minutes or until a knife inserted into the cake comes out clean.
Let the coffee cake cool in the pan for 10 to 15 minutes. Then invert onto a cake plate. Dust with Confectioner's sugar before serving.