1/2 c. soft butter
1 c. sugar
3 eggs
2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. dairy sour cream
1 tsp. vanilla
1 tsp. ground cardamon, optional
2 c. blueberries
1/2 c. brown sugar

Cream butter and sugar; add eggs one at a time, beating well after each addition. Sift dry ingredients together; add gradually to the egg mixture, alternating with sour cream, ending with flour mixture. Stir in vanilla and cardamon. Fold in 1 cup blueberries. Pour half the batter into well greased and floured pan, 9 x 13 x 2 inches. Cover with remaining blueberries. Sprinkle with brown sugar. Top with remaining batter. Bake at 325 degrees for 45 to 50 minutes or until cake tests done. Cool in pan 10 minutes. Remove pan to rack to finish cooling. To serve, cut into 12 pieces.