2 c. all-purpose flour
2 1/2 c. fresh blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. grated lemon rind
1/2 c. butter, softened
3/4 c. granulated sugar
3/4 c. firmly packed brown sugar
3 eggs
1 tsp. vanilla
1 c. dairy sour cream

TOPPING:

1/2 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/2 c. chopped pecans

Sprinkle about 5 tablespoons of the flour over blueberries and toss until coated. Stir remaining flour, baking powder, baking soda, salt, cinnamon and lemon rind together. Cream the butter and sugars together in a large mixing bowl until light and fluffy. Beat in the eggs and vanilla. Fold in the flour mixture until well blended. Stir in the sour cream and blueberries until well combined. Spoon mixture into a greased 9 x 13 inch baking pan.

TOPPING: Combine the sugar, cinnamon and pecans and sprinkle on top of the batter. Bake in a preheated oven until toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack. Cut into squares. Bake 35 to 40 minutes in 350 degree oven. Makes 30 squares.