My daughter recommended this cake recipe and she was right, it is delicious (she found the recipe on allrecipes.com). Not only is it super moist (made with a cup of butter + a cup of sour cream + a cup of blueberries) but it has a brown sugar and pecan layer that swirls through the batter as well!! Thank you for sharing the recipe BreeAnn!!!
1 CUP BUTTER AT ROOM TEMPERATURE2 CUPS WHITE SUGAR1 CUP SOUR CREAM2 EGGS1 TEASPOON VANILLA EXTRACT1 TEASPOON LEMON ZEST (my recipe tweak)1 & 5/8 CUPS ALL PURPOSE FLOUR (see note )1 TEASPOON BAKING POWDER1/4 TEASPOON SALT1 CUP FRESH OR FROZEN BLUEBERRIES1/2 CUP BROWN SUGAR1 TEASPOON CINNAMON1/2 CUP CHOPPED PECANS
Preheat your oven to 350 and grease and flour a 9" bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy; beat in eggs one at a time; stir in sour cream, vanilla and lemon zest. Combine the flour, baking powder and salt and stir it into the butter mixture until well blended; fold in blueberries.
Spoon half of the batter into the prepared bundt pan. In a small bowl, combine the brown sugar, cinnamon and pecans. Sprinkle half of the brown sugar mixture over the batter in the pan & top with the second half of the batter. Sprinkle the rest of the brown sugar mixture over the top of everything. Gently swirl a butter knife through the batter a couple of times to irregularly distribute the brown sugar pecan layer.
Bake the cake for 55 to 60 minutes in preheated oven. Cool cake (in the pan) on a wire rack for about 10 minutes before turning out onto a cake plate.
A couple of people have written to ask me about the glaze on this cake. I start with two or three tablespoons of melted butter, two cups of powdered sugar and a teaspoon of vanilla. I then whisk in just enough whipping cream to make a good consistency. Sorry I can't be more specific than that (I don't measure glaze ingredients). As for the question I received about the intensity of lemon...I used one teaspoon of finely grated lemon zest in this recipe and you can taste it, but it is very subtle. I think next time I will go for two teaspoons of zest.NOTE: The recipe called for 1 + 5/8 cups all purpose flour. I'm assuming this must be a metric conversion? I measured 1 + 3/4 cups then removed a tablespoon of flour.SEE VIDEO TUTORIAL >>
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1 CUP BUTTER AT ROOM TEMPERATURE
A couple of people have written to ask me about the glaze on this cake. I start with two or three tablespoons of melted butter, two cups of powdered sugar and a teaspoon of vanilla. I then whisk in just enough whipping cream to make a good consistency. Sorry I can't be more specific than that (I don't measure glaze ingredients). 
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