Ingredients

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
8 ounce carton dairy sour cream
2 C. fresh blueberries

Cooking Instructions

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 the remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)