• 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1 cup chopped nuts
  • 1 teaspoon cinnamon
  • 1/2 cup butter or margarine
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • One 8-oz. carton sour cream
  • 2 cups blueberries, fresh or frozen and partially thawed

Stir together flour, soda and salt; set aside. Combine brown sugar, nuts and cinnamon; set aside. Beat butter on medium speed for 30 seconds, add white sugar and vanilla; beat till fluffy. Add eggs, one at a time, beating after each addition. Beat in sour cream. Add flour mixture, beat till smooth. By hand, fold in blueberries. Spread half of batter in greased 9x13-inch pan. Sprinkle half of brown sugar mixture over batter. Drop remaining batter on top, spread slightly. Sprinkle remaining brown sugar mixture over top. Bake for 45-50 minutes at 350 degrees.

Betty Born, Cologne, Minn.