| Ingredients | Directions | |
| 1) | 3/4 cup butter, softened |
Grease and flour a 10-inch tube pan set aside. (1-4) In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, beating 1 minute after each egg. Add in vanilla. (5-9) In another bowl sift together flour, baking powder, baking soda and salt, then add to creamed mixture alternately with sour cream. (10-12) In a separate bowl mix together brown sugar, flour, and cinnamon. Set aside. Spoon 1/3 of the batter into tube pan, then add ½ of the sugar mixture and half of the blueberries. Repeat, ending with batter on the top. Bake at 350 F for 55 minutes. Cake is done when knife is inserted and comes out clean. Turn out of pan after 10 minutes of cooling. Meanwhile mix together confectioners’ sugar and milk. When cake is completely cooled drizzle over the top for a beautiful glaze. |
| 2) | 1 1/2 cups sugar | |
| 3) | 4 eggs | |
| 4) | 1 tsp vanilla extract | |
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| 5) | 3 cups all-purpose flour | |
| 6) | 1 1/2 tsp baking powder | |
| 7) | 3/4 tsp baking soda | |
| 8) | 1/4 tsp salt | |
| 9) |
1 cup sour cream | |
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| 10) | 1/4 cup packed brown sugar | |
| 11) | 1 tbsp all-purpose flour | |
| 12) | 1/2 tsp ground cinnamon | |
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| 13) | 2 cups fresh or
frozen blueberries (if frozen do not thaw) |
|
| Topping | ||
| 14) | 1 cup confectioners' sugar | |
| 15) | 2 to 3 tablespoons milk | |