1/2 c. butter
1 c. sugar
3 eggs
1 c. sour cream
2 c. sifted all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 c. fresh blueberries, rinsed, drained and lightly sugared and floured
1/2 c. brown sugar
1 c. chopped nuts
1/2 tsp. cinnamon
Confectioners' sugar, if desired

In large bowl of cream shortening until light and fluffy. Beat in sugar until well mixed. Add eggs beat until nice lemon color mixture. Stir in sour cream. Add flour, baking soda, salt and vanilla. Beat until smooth and well blended. Fold in blueberries. Spread half of the batter evenly in greased 9 x 13 x 2 in baking pan (I used nonstick pan lightly greased and floured).

In small bowl, combine brown sugar, nuts and cinnamon; mix thoroughly and sprinkle evenly over batter in pan. Spread remaining half of the batter top. Bake at 350 degrees 40 to 45 minutes until top is golden brown and cake tests done. Cool on wire rack before cut into squares to serve. Sprinkle with confectioners' sugar, if desired, or serve with vanilla ice cream or whipped cream. Makes 12 to 16 servings.

Out of season I use frozen blueberries, I do not thaw, I remove from container, into bowl, light sugar and flour as fresh one.