Blueberry Sour Cream Coffee Cake

I've been wanting to try this recipe ever since my friend Shannon told me about it. It's originally from Allrecipes and it's OH SO GOOD!!!!

1 cup butter, softened

2 cups white sugar

2 eggs

1 cup sour cream

1 tsp vanilla

1 5/8 cup flour

1 tsp baking powder

1/4 tsp salt

1 cup fresh blueberries

1/2 cup brown sugar

1 tsp ground cinnamon

1/2 cup pecan chips

Preheat oven to 350 degrees. Grease and flour a 9 inch bundt pan. In large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder and salt and stir batter until just blended. Fold in the blueberries.

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half the mixture over the batter in the pan. Spoon the remaining batter over the top and then sprinkle the remaining pecan mixture over. Use a knife to swirl in the top layer into the cake.

Bake for 55-60 minutes 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.