Dannon Blueberry Coffee Cake

I made these cute, mini cakes for a baby shower this weekend. I added a picture of the pan I used, too. They are super delicious and moist. I would recommend cutting the cinnamon mixture in half, though, as it made way too much for my mini cakes. However, for a regular sized bundt cake it might be fine. For mini bundt cakes, I baked them for half of the time suggested, but kept on eye on them so they didn't dry out. I hope you enjoy!

• 3 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter, room temperature
• 1 1/2 cups granulated sugar
• 3 eggs
• 2 tsp vanilla extract
• 2 cups Dannon All Natural plain yogurt (or similar)
• 1 cup fresh or frozen blueberries
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup chopped pecans
• 1 tbsp confectioner's sugar for dusting

1. Preheat oven to 350 degrees. Grease and flour a 9-inch bundt pan (or 6 mini cake pan).
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Dannon yogurt and vanilla. Combine the flour, baking powder, and salt in a small bowl. Stir into the batter until blended. Fold in the blueberries.
3. Spoon half the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon, and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
4. Bake for 65-70 minutes or until a knife inserted into the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate and tap firmly to remove from pan. Dust with confectioner's sugar before serving.

From allrecipes.com