1 cup Sour Cream                        

2 cups Flour, sifted                                                        

1 tsp Baking Soda                                                      

1/2 tsp Salt                                                                    

1 tsp Vanilla                                                               

2 cups Fresh Blueberries, rinsed, drained, floured           

1/2 cup Brown Sugar, firmly packed                                   

Directions

In a bowl, cream butter until light and fluffy. 

Beat in sugar. 

Beat in eggs, one at a time, beating until smooth after each addition. 

Stir in sour cream.

Stir in flour, baking soda, salt and vanilla.

Beat until smooth and well blended.

Fold in blueberries.

Spread half of the batter into a greased 9 x 13 x 2-inch baking pan.

In a bowl, mix brown sugar, nuts and cinnamon.

Sprinkle mixture evenly over top of batter in pan.

Spread remaining batter over top.

Bake in a preheated moderate oven (350 degrees F) for 40 to 45 minutes.

Cool in pan and then cut into squares to serve.

Serve sprinkled with confectioners’ sugar.

Yield:  One 9 x 13 x 2-inch cake.