New Pan, New Mixer, New Recipe; Blueberry Toffee Cake

yesterday i was so excited to use my KitchenAid Artisan Mixer and my new bundt cake pan.

Blueberry Toffee Cake (blueberry heath bar coffee cake) 

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup lite sour cream
• 2 cups blueberries
• 2 tablespoons cinnamon
• 2 tablespoons brown sugar
• Heath Bar crushed up
• Nonstick cooking spray, for pan
• Confectioners’ sugar or melted chocolate chip for dusting/drizzle

Directions

• Preheat oven to 350 degrees.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs and vanilla. Reduce speed. Add flour and baking soda and sour cream.
• In separate bowl mix heath bar, cinnamon, and 2 tablespoons brown sugar.
• Fold in blueberries. Coat a 12-cup nonstick Bundt pan with cooking spray and flour. Spread batter in prepared pan. Alternating between a layer of batter and a layer of the heath cinnamon mixture.
• Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean for 60 minutes. Take out of pan. Dust with confectioners’ sugar or melt chocolate chips and drizzle over top.