1 stick butter, softened
1 c. sugar
2 eggs
1 (8 oz.) sour cream
1 tsp. vanilla
2 c. plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 (16 oz.) can blueberries, drained

Cream sugar and butter. Add eggs. Beat at moderate speed. Add sour cream and vanilla. Sift dry ingredients and add to batter. Carefully fold in blueberries. Pour half batter in greased and floured tube pan. Sprinkle on half of topping (recipe below). Add remaining batter. Sprinkle on remaining topping. Swirl with a knife. Bake at 350 degrees for 50 minutes.

TOPPING:

1/3 c. sugar
3 tsp. cinnamon
1/2 c. pecans