(from St. Lukes, Crosby, ND) A former neighbor of mine had a similar recipe. She told me it was one of those cup, cup, cup recipes since most of the main ingredients are measured by the cup, not partial cups.
1 c sugar
1 stick butter
1 c sour cream
2 eggs
1/4 t salt
1 t vanilla
1/2 t baking soda
1/2 t baking powder
2 c flour
1 c blueberries, drained
Whole pecans
Topping:
1/3 c sugar
1 T cinnamon
1/2 c chopped pecans
Cream sugar and butter together. Add sour cream, eggs, salt, vanilla, baking soda, baking powder and flour. Fold in blueberries. Mix topping ingredients. Grease bundt pan very well. Place whole pecans in large part of bundt pan. Then pour 1/2 topping, 1/2 mixture, 1/2 topping and 1/2 mixture in pan. Bake at 350 degrees for 50minutes. Allow to set 10 minutes before removing from pan.
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