Preheat oven to 350°. Generously spray bundt pan with nonstick cooking spray.
In a large bowl using an electric mixer, cream butter with 1¼ cups of sugar. Add vanilla and lemon zest. Beat in eggs one at a time, mixing well after each addition. Mix in sour cream.
In another bowl, mix flour, baking powder, and baking soda. Gradually stir dry ingredients into creamed mixture; set aside.
In a medium bowl, combine blueberries, remaining 2 tablespoons sugar, and pecans. Gently fold into batter, being careful not to break the blueberries.
Pour into prepared bundt pan. Bake for about 50 minutes or until cake springs back gently to the touch.
Cool on a rack.
Loosen edges around pan and invert on a plate.
Topping
Combine cinnamon and sugar and sprinkle over cake.
Caramel sauce
Stir together butter, brown sugar, and half-and-half in a medium saucepan. Heat mixture, stirring constantly, until blended, 3-4 minutes.