2 cups sugar
1-cup butter, softened
1-tablespoon pure vanilla extract
3 cups flour, divided
½ teaspoon baking powder
2 cups fresh or frozen blueberries, thaw if frozen
1 cup coarsely chopped pecans (I leave them out)
Preheat oven to 325.
In a large mixing bowl, beat sugar and butter until light and fluffy. Add vanilla. Beat in eggs, one at a time until well blended.
Mix 2 cups flour and baking powder; gradually beat into creamed mixture until smooth.
Mix blueberries, pecans and remaining flour until coated. Carefully fold into batter.
Sprinkle 1 tablespoon granulated sugar into bottom of a bundt cake pan, then pour in batter.
Bake 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert on cooling rack; cool completely. Sprinkle with powdered sugar when serving.
Silly me, I forgot to take a picture of it once I turned it out...sorry! But its really a lovely cake. I suppose you could also drizzle it with a little mixture of powdered sugar and milk...but I was trying to save some calories.