Shelly's Recipe

BLUEBERRY BRUNCH CAKE

Category: Coffee Cake

1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries (do not thaw frozen berries)

Preheat oven to 325. Spray 8-inch square pan with vegetable pan spray.

In large bowl, cream butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to butter mixture. Mix until smooth. In a small bowl, combine nuts, brown sugar and cinnamon.

Spread half the batter into prepared pan. Mix blueberries with 3/4 cup nut mixture; sprinkle over batter. Top with remaining batter. Sprinkle with remaining nut mixture. Bake 35-40 minutes or until cake tester inserted in middle comes out clean.