Wilson'S Sour Cream Blueberry Cake

• 1/2 c softened butter or margarine
• 1 c granulated sugar
• 3 eggs
• 2 c sifted, all-purpose flour
• 1 t baking powder
• 1 t baking soda
• 1/2 t salt
• 1 c sour cream
• 1 t vanilla
• 1 t ground cardamom (optional)
• 2 c blueberries
• 1/2 c brown sugar

1. Cream butter and granulated sugar; add eggs one at a time, beating well after each addition.
2. Sift flour, baking powder, baking soda and salt together.
3. Add this flour mixture gradually to the egg mixture, alternating with sour cream.
4. End with the flour mixture.
5. Stir in vanilla and cardamom. Fold in 1 cup blueberries.
6. Pour half the batter into a well-greased and floured 9x13x2 inch pan.
7. Cover with remaining blueberries.
8. Sprinkle with brown sugar.
9. Top with remaining batter.
10. Bake at 325 degrees for 50 minutes or until tester comes out clean.
11. Cool slightly and slice.

butter, sugar, eggs, flour, baking powder, baking soda, salt, sour cream, vanilla, ground cardamom, blueberries, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=151871 (may not work)