Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9-inch Bundt™ pan, then use the extra flour to lightly dust the greased pan.

Step 3

Beat the sugar and the butter together in a large bowl with an electric mixer until light and fluffy.

Step 4

Add the eggs, one at a time, and beat well after each addition.

Step 5

Beat in the sour cream and the vanilla extract.

Step 6

In another bowl, combine the remaining 1 5/8 cups of the flour, the baking powder, and the salt, then stir the dry ingredients mixture into the egg mixture until just blended.

Step 7

Fold in the blueberries.

Step 8

Spoon 1/2 of the batter into the prepared pan.

Step 9

Combine the pecans, the brown sugar, and the cinnamon in a small bowl.

Step 10

Sprinkle 1/2 of the pecan mixture over the batter in the pan.

Step 11

Repeat the cake layers.

Step 12

Use a knife or thin spatula to swirl the top pecan layer into the cake.

Step 13

Bake until a toothpick inserted into the center comes out clean, about 1 hour.

Step 14

Cool the cake briefly on a wire rack.

Step 15

Invert the cake carefully onto a serving plate and dust it with the confectioners' sugar.

Step 16

Serve.