Blueberry Pecan Sour Cream Coffee Cake

Recipe from The American County Inn and Bed & Breakfast Cookbook from a B&B in Maine called The Island House in Southwest Harbor, ME on Mount Desert Island

Grease a Bundt pan.
In a large bowl, cream:
1/2 cup butter
1 cup sugar
2 eggs

In a separate bowl, sift together:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Measure
1 cup sour cream

Add dry ingredients and sour cream alternatively until all are combined.

Combine:
 1/2 cup sugar
2 tsp cinnamon
1 tsp vanilla extract
3/4 cup chopped pecans

Measure 1 cup blueberries

Put 1/2 the batter into the bundt pan and spread evenly.
Sprinkle with half the nut/sugar mixture.
Put half the blueberries over that.
Put the rest of the batter over the blueberries.
Repeat with nut/sugar mixture and blueberries.

Bake at 350 for 55-60 minutes or until a toothpick inserted into the center comes out clean.