Sour Cream Breakfast Cake

This recipe was shared with me by Aryn Youngberg.  Her are Aryn's comments about this recipe.... I love to make Breakfast Cake in my Fluted Pan! It has been a family favorite since I was a kid. We usually had it Sunday nights and enjoyed leftovers (if there were any) for breakfast the following week. It's the only cake I can really justify eating for breakfast 😉!

Sour Cream Breakfast Cake
1/2 cup butter - softened
2 eggs
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 cup sour cream
6 tbs brown sugar, packed
6 tbs finely chopped nuts
1 tsp cinnamon
3/4 cup dried blueberries (optional)

Blend butter, sugar, eggs, and vanilla. Add flour, baking powder, soda, and salt, Blend in sour cream, but do not overmix. Make filling from brown sugar, nuts, and cinnamon. Layer in bundt pan in this order: 1/3 batter, 1/3 filling, 1/3 batter, 1/3 filling, 1/3 batter, and the last of the filling. Do not mix (or “marble”) as this will happen by itself as it bakes. Bake at 350 degrees for about 1 hour, or until it tests done with a toothpick in the center coming out clean. Let stand in pan for at least 10 minutes before attempting to remove (this is the hardest part!) Serve warm with butter.
*If adding blueberries - add them last to the batter before layering in the prepared pan.