I wouldn’t call this coffee cake breakfast, and brunch would be a stretch, but it sure is good!

1 cup dark brown sugar, firmly packed, divided
1 tsp ground cinnamon
3/4 cup pecans, chopped
1 cup all-purpose flour
3/4 cup white whole wheat flour
1 1/2 cups blueberries, preferably fresh
1 teaspoon baking powder
1/4 tsp salt
1 cup butter, softened
1 1/2 cups sugar
2 extra large eggs
1 tsp vanilla extract
1 5 oz cup Greek yogurt, plain or vanilla flavored

1. Preheat the oven to 350°. Butter and flour a large Bundt pan.
2. In a small bowl, mix together 1/2 cup dark brown sugar, the cinnamon, and the pecans. Set aside.
3. In another bowl, mix together both flours. Remove 1 Tbsp of the flour and toss that together with the blueberries. Add the baking powder and salt to the remaining flour mixture, whisking in. Set the flour mixture and the floured blueberries aside.
4. In a large bowl, cream together the butter and remaining sugars until very light and fluffy. Beat the eggs in one at a time, then add the vanilla and yogurt. Stir in the flour mixture a third at a time until just blended, then gently fold in the blueberries.
5. Spread half of the batter in the prepared Bundt pan. Sprinkle half of the pecan mixture evenly over the batter then spoon the rest of the batter over the top and sprinkle with the rest of the pecan mixture. Use a knife to swirl the pecan mixture into the batter.
6. Bake the coffee cake for 60 minutes, or until a toothpick inserted into the center comes out clean and the coffee cake is just beginning to pull away from the sides of the pan. Remove the cake from the oven and allow to cool ten minutes before inverting onto a serving dish.
7. If desired, mix together a glaze using 2/3 cup powdered sugar, 1 tsp softened butter, and about 1 Tbsp milk. Drizzle the glaze over the cooled cake before cutting to serve.

Servings: 12