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1
Mix together milk and vanilla extract; set aside.
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2
Preheat oven to 350 degrees; grease 9-inch springform pan.
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3
Coat inside evenly with flour; tap out excess flour.
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4
Praline Crunch: In small bowl, stir together brown sugar, flour and cinnamon.
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5
Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
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6
With fork, stir in chopped pecans.
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7
Cake: In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
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8
Beat in eggs, 1 at a time, until blended.
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9
Continue to beat 2-3 minutes, until light and fluffy.
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10
In small bowl, mix flour, baking powder and salt.
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11
With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
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12
Spread two thirds of the batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter.
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13
Scatter frozen blueberries evenly over top.
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14
Carefully spread remaining batter over berries (batter will just barely cover).
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15
Crumble remaining Praline Crunch evenly over top.
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16
Bake 65-70 minutes, until a wooden pick inserted into center comes out clean.
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17
Let cake cool completely in wire pan on wire rack.
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18
Remove sides and bottom of pan; place cake on platter, top side up.
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19
Dust top with confectioners' sugar.
