PAN COATING:

40/60 "butter spread" (stick variety)
8 lg. fresh pecans

CAKE:

1 c. sweet butter
2 c. sugar
2 lg. eggs
1 c. sour cream or sour half & half
2 c. cake flour
1 tsp. baking powder
1 tsp. vanilla
1/8 tsp. salt (optional)

TOPPING AND FILLING:

1 c. chopped pecans
4 tbsp. sugar
2 tsp. cinnamon
1 c. fresh or frozen blueberries (optional)

Serves 12 or more.

Very generously coat 12 cup bundt pan with 40/60 spread. Put extra spread in each notch of the pan. Press a pecan half in each notch. Preheat oven to 350 degrees. Cream butter and sugar in large mixing bowl. Beat in eggs. Mix until creamy. Add baking powder to flour. Gradually add to creamed butter mixture. Blend well. Fold in sour cream and vanilla.

Topping: Mix chopped pecans with sugar and cinnamon. Sprinkle bottom and sides of pan with some of this mixture. Cover bottom of pan with 1/2 of cake batter. Sprinkle generously with nut mixture. Add blueberries (be sure berries are in the center of the layer so juice from berries does not penetrate the crust of the cake). Add more batter, then more nut mixture and berries. Add balance of batter and sprinkle with balance of nut mixture. (Do not put more berries on this last layer).

Bake 55 to 60 minutes or until cake tester inserted in thickest part of cake comes out clean. The crust should be dark. Cool 10 minutes in pan, placed on cake rack. Remove from pan and cool on cake rack. Turn onto serving plate.