Blueberry-Sour Cream Cake

2 c Flour
1 ts Baking soda
1 c Packed brown sugar
1 c Chopped nuts
1 ts Ground cinnamon
1/2 c Butter
1 c Sugar
1 ts Vanilla
3 Eggs
1 ct (8-oz) dairy sour cream
2 c Fresh blueberries

Stir together flour, soda and 1/2 tsp. salt, set aside. Combine brown sugar, nuts and cinnamon; set aside.

In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently.

Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter.

Bake in a 350 deg. oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

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