Sour Cream Blueberry Bundt Cake - cooking recipe

Ingredients

1/2 cup softened margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 (8 oz.) carton commercial sour cream
1 tsp. vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 cup chopped pecans
1/2 cup sugar
1 tsp. cinnamon

Preparation

Cream margarine, gradually adding 1 cup sugar.
Beat well. Add eggs 1 at a time, beating after each.
Combine flour, baking powder, soda; gradually add to creamed mixture, mixing until blended.
Stir in vanilla and sour cream.
Spoon half of batter into greased and floured 10 inch bundt pan.
Sprinkle with blueberries.
Combine the 1/2 cup sugar, nuts and cinnamon.
Top blueberries with half of sugar mixture.
Add rest of batter, top with remainder of sugar mixture.
Bake at 350 degrees for 45-50 minutes.
Cool in pan 10 minutes.
Remove and let cool.
Sprinkle with powdered sugar, if desired.