3 c. flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 c. light brown sugar, packed
1 tbsp. flour
1/2 tsp. ground cinnamon
3/4 c. butter, softened
1 1/2 c. sugar
1 tsp. vanilla
4 eggs
1 c. sour cream
2 c. blueberries
1 c. confectioners sugar
1 to 2 tbsp. milk

Lightly grease and flour a 10 inch tube pan. Preheat oven to 350 degrees. Sift 3 cups flour with baking powder, soda and salt. Set aside. In small bowl, combine brown sugar with 1 tablespoon flour and cinnamon. Mix well. In large bowl, beat butter with sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. Mix in flour mixture, alternately with sour cream. Turn 1/3 batter into prepared pan, spreading evenly. Sprinkle with 1/2 the blueberries and 1/2 the brown sugar mixture. Repeat layering remaining batter, blueberries and brown sugar mixture. Bake 60 minutes or until cake tester comes out clean. Cool on wire rack 1/2 hour. Gently remove from pan. Mix confectioners sugar and milk. Drizzle over cake.