BLUEBERRY SUGAR CAKE WITH STREUSEL TOPPING

3/4 cup butter, softened, divided use
1 cup sugar
3 eggs, beaten
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups plus 1 tablespoon flour, divided use
1 cup sour cream
2 cups fresh blueberries
1 cup light brown sugar, packed (for topping)

Preheat oven to 350 degrees F. Grease a 9-by-13-inch baking pan.

In a medium mixing bowl, cream 1/2 cup butter and sugar. Add eggs; set aside.

In a separate bowl, sift together baking powder, soda, salt and 2 cups of the flour. Alternately add flour mixture and sour cream to butter/sugar mixture; set aside.

In a small bowl, toss blueberries with the 1 tablespoon flour to keep them from sinking to the bottom of the cake. Fold blueberries into batter and pour into greased pan.

For the topping, mix together the brown sugar, the remaining 1/4 cup butter, and the remaining 1/4 cup flour in a bowl and sprinkle on top of batter.

Bake 30 minutes at 350 degrees F.

From: Mary Barnes
Adapted from source: Michael Hastings, Winston-Salem Journal