BATTER:

1/4 lb. butter
1 c. sugar
2 eggs
1 c. sour cream
1 tsp. baking soda
2 c. flour
1 pt. blueberries, fresh or frozen

TOPPING:

1 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. soft butter

Cream together butter and sugar. Add eggs. Stir together baking soda and flour and add alternately with sour cream to the mixture until batter is creamy and smooth. Gently fold in blueberries with a spoon. If blueberries are frozen, do not thaw before hand. Place batter in greased angel food cake pan and sprinkle with topping. Bake at 350 degrees for 50 minutes. Enjoy!