3 c. unsifted all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 c. light brown sugar
1 tbsp. flour
1/2 tsp. ground cinnamon
3/4 c. butter, softened
1 1/2 c. granulated sugar
1 tsp. vanilla extract
4 eggs
1 c. sour cream
2 c. blueberries, washed
1 c. confectioners' sugar
1 to 2 tbsp. milk

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. In a small bowl, combine brown sugar with 1 tablespoon flour and the cinnamon; mix well. 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. At low speed, beat in flour mixture (in 3 additions) alternately with sour cream (in 2 additions), beating until combined.

Turn 1/3 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 60 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Gently remove from pan. Mix confectioners' sugar and milk until smooth; drizzle over cake. Makes 10 servings.