This is an amazing coffee cake with a crisp like crust outside texture and a soft moist tender inside. Blueberries and pecans make this a great treat. And it is so easy to make.

BLUEBERRY SOUR CREAM COFFEE CAKE
1 cup butter, softened
2 1/2 cups raw sugar (divided)
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 pinch sea salt
2 cups flour
1 teaspoon baking powder
1 cup blueberries (fresh or frozen)
1 tablespoon cinnamon
1/3 chopped pecans

Preheat oven to 350°. Grease a bundt pan. Set aside.
Combine butter and 2 cups sugar. Mix well.
Add eggs and sour cream, mix well.
Add vanilla and salt.Mix well.
Combine flour and baking powder. Mix well.
Add flour mixture to butter mixture. Mix until just combine.
Sprinkle blueberries with a light dusting of flour. Mix.
Add blueberries to better. Mix until just combined.
Spoon 1/3 – 1/2 the thick batter into prepared pan.
Combine 1/2 cup sugar, pecans and cinnamon. Mix will.
Sprinkle pecans mixture over top of the batter that is in the pan.
Spoon rest of batter over the pecan mixture.
Bake for for 75 – 90 minutes, until a cake tester inserted into the middle of the cake comes out clean.
Let cool a few minutes before remove from pan and finishing cooling on wire rack.

apron – https://goo.gl/QeKdMH
Kitchen Aide Mixer – https://goo.gl/u75iqH
Bundt Pan – https://goo.gl/heIQHW
Cake Tester – https://goo.gl/X2o0Gp

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