Blueberry Pine Nut Coffee Cake

Preheat the oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Combine 1½ cups of the sugar, the cream cheese, butter and vanilla in a large bowl. Beat at medium speed until well blended, about four minutes. Add the eggs one at a time, beating well after each addition; set aside. In a medium bowl, combine the flour, baking powder and salt. Add the flour mixture to the creamed mixture and beat at low speed until blended. In a separate bowl, combine the remaining ¼ cup of sugar and the cinnamon; gently stir in the blueberries and the pine nuts. Fold the mixture into the batter and pour into the prepared pan. Bake for one hour fifteen minutes, or until the cake pulls away from the sides of the pan. Cool completely on a wire rack. Release the sides of the pan and dust with the powdered sugar. Because this cake is so light in texture, it is best to cut with a serrated knife.