From: recipelink.com

Recipe: Blueberry Sour Cream Cake
Date: Wed, 8 Jul 1998
From: Maggie Workman
To: EAT-L Digest

I have made this Blueberry cake several times and it is absolutely delicious. It was posted by Roblyn Hymes when I saved it from the list.

1/2 cup unsalted butter, softened
1 cup sugar
3 eggs
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (I use no-fat)
1 teaspoon vanilla
2 cups blueberries
1/2 cup brown sugar

Preheat oven to 325 degrees. Grease and flour 9x13x2 inch pan. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Mix dry ingredients and add gradually to the egg mixture alternately with sour cream, ending with flour. stir in vanilla and 1 cup blueberries. Pour half the batter into the pan. Cover with remaining berries and sprinkle with brown sugar. Add remaining batter. Bake 45-50 minutes. Cool in pan for minutes. Remove to wire rack to finish cooking.

Notes: I usually use a Bundt pan. I also don't add 1 cup blueberries to the batter, but put the full 2 cups in the center with the brown sugar.

Notes are from Maggie Workman