Ingredients

TOPPING:
1/2 C. packed brown sugar
3 Tbsp. flour
2 tsp. cinnamon
2 Tbsp. butter
3/4 C. chopped pecans
BATTER:
2 C. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 C. butter
1 C. sugar
2 tsp. grated lemon rind
3 eggs
1 C. sour cream
2 C. blueberries

Cooking Instructions

First prepare topping – combine all ingredients until mixture resembles fine crumbs. Stir in nuts and reserve. Prepare batter – cream butter until fluffy, add sugar and lemon rind and beat well. Add eggs, one at a time, and beat well after each addition. Mix dry ingredients in a separate bowl and then add dry mixture alternately with sour cream; blending well after each addition. Spread batter evenly over the bottom of a greased 13 x 9 x 2 inch pan. Sprinkle blueberries over batter. Sprinkle reserved topping over blueberries. Bake at 350 degrees for 30-35 minutes. Serve warm.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)