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2 c. flour
1 tsp. baking soda
1 c. packed brown sugar
1 c. chopped nuts
1 tsp. ground cinnamon
1/2 c. butter
1 c. sugar
1 tsp. vanilla
3 eggs
1 (8 oz.) carton dairy sour cream
2 c. fresh blueberries

Stir together flour, soda and 1/2 teaspoon 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 degrees oven for 45 to 50 minutes or until done. Serve
warm or cooled. Makes one 13 x 9 x 2-inch cake.

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