3 c. unsifted 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. cinnamon
3/4 c. butter, softened
1 1/2 c. sugar
1 tsp. vanilla
4 eggs
1 c. sour cream
2 c. blueberries, washed
1 c. confectioners' sugar
1 to 2 tbsp. milk

1. 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.

2. In small bowl, combine brown sugar with 1 tablespoons flour and cinnamon; mix well.

3. In large bowl of electric mixer, at medium speed, beat butter with granulated sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition.

4. At low speed, beat in flour mixture (in three additions) alternately with sour cream (in two additions), beating until combined.

5. Turn one third of batter into prepared pan, spreading evenly. Sprinkle with half the blueberries and half the brown sugar mixture. Repeat layering of remaining batter, blueberries and brown sugar mixture. Bake 1 hour or until cake tester inserted in center comes out clean.

6. Cool in pan on wire rack 20 minutes.

7. Gently remove from pan. Mix confectioners' sugar and milk until smooth; drizzle over cake. Makes 10 servings.

NOTE: If fresh blueberries are not in season, use good Brand-Name frozen whole blueberries, plain (no sugar and no syrup) and 2 full cups.