1/2 c. butter
1 c. sugar
3 eggs, beaten
1 tsp. baking powder
1/4 tsp. salt
1 tsp. baking soda
2 c. unsifted flour
1 c. sour cream
2 c. fresh or frozen blueberries

TOPPING:

1 c. brown sugar
1/4 c. butter
1/4 c. flour

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, baking powder, salt and soda. Alternating, add flour and sour cream. Fold in blueberries. Pour into a well-buttered cake pan (9 x 13 inches).

TOPPING: Cream brown sugar and butter. Add flour to get a semi-dry, lumpy mixture. Spread on top of the batter. Bake for 30 minutes or until a toothpick inserted in center comes out clean. The topping should melt and partially sink into the batter. Serves 12.

Serve with Breakfast Souffle - Great for Christmas morning!