Blueberry Poppyseed Cake

This recipe is inspired by my Aunt’s delicious blueberry cake recipe. .
4 eggs 
1.5 cups sugar
1 cup grapeseed oil
1/2 cup almond milk
2 tsp vanilla 
2.5 c flour 
4 tsp baking powder 
3 tbsp poppyseeds 
2 pint blueberries 
1/3 cup flour 
4 tbsp brown sugar
1 tsp cinnamon
1/2 cup chopped pecans .
Preheat oven to 350°F. 
Mix together eggs, sugar, oil, almond milk and vanilla. 
Mix together 2.5 cups flour and baking powder. 
Add flour mixture to wet ingredients. 
Mix in poppyseeds. 
Mix blueberries with 1/3 cup flour and mix into batter. 
In a separate bowl, mix together pecans, cinnamon and brown sugar. 
In a greased and floured bundt pan, add half of pecan mixture and spread at the bottom of bowl. 
Pour in half of batter. 
Sprinkle on remaining pecans and top with the rest of the batter. 
Bake for about 60 minutes.