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For the cake: Mix cake mix, eggs, milk, butter, and sour cream until smooth. Gently fold in ½ cup chopped pecans and 1 cup frozen blueberries.
For the blueberry compote: Combine 1½ cups frozen blueberries, brown sugar, lemon juice, and vanilla in a saucepan over medium heat until berries burst. Stir in cornstarch slurry and cook 2–3 minutes until thick. Chill.
Spoon dollops of compote over cake batter and swirl gently.
Bake at 315°F for 46–48 minutes, or until a toothpick comes out clean.
For the brown butter icing: Let browned butter cool until just warm. Whisk in powdered sugar, then add milk to create a smooth, pourable glaze.
Once cake has cooled, drizzle with brown butter icing.
Blend leftover blueberry compote until pourable and drizzle over the top.