Blueberry Sour Cream Cake

Ingredients:

• 2 cups flour
• 1/2 teaspoons alt
• 1 teaspoon baking soda
• 1 cup packed brown sugar
• 1 cup pecans, chopped
• 1 teaspoon ground cinnamon
• 1/2 cup butter or margarine
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 cup dairy sour cream
• 2 cups fresh blueberries

Instructions:

Combine the flour, salt and soda then set aside. Combine the brown sugar, pecans and cinnamon and set aside. In a large mixer bowl, beat the butter on medium speed until light. Continue beating and gradually add the sugar and vanilla. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, then add the flour mixture and mix until smooth. By hand, gently fold in the blueberries. Spread half of the batter in a greased 13x9x2-inch baking pan. Sprinkle half the brown sugar mixture, then dollop the remaining batter on top, spreading lightly. Top with the remaining brown sugar. Bake in a 350° for 45 to 50 minutes or until done. (If baking in glass, bake at 325°) Serve warm or cold.