This moist cake makes a delicious breakfast, brunch or dessert served with ice cream.
Topping
3 cups fresh Ontario blueberries
1/2 cup icing sugar
2 tsp cinnamon
1/2 cup all-purpose flour
1/3 cup cold butter, in bits
1/2 cup finely chopped walnuts
Batter
1/2 cup butter softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 cup sour cream
Topping
Step 1: In small bowl, stir together blueberries and half each of the icing sugar and cinnamon; set aside.
Step 2: In another small bowl, stir together flour and remaining icing sugar and cinnamon. Cut in butter until it forms coarse crumbs. Stir in walnuts. Set aside.
Batter
Step 1: In large bowl, cream butter with sugar until light and fluffy.
Step 2: Beat in eggs, one at a time. Beat in vanilla.
Step 3: In a separate bowl, sift or stir together flour, baking powder and salt.
Step 4: In another bowl, stir baking soda into sour cream.
Step 5: Stir half the dry ingredients into butter mixture.
Step 6: Add sour cream; stir in remaining dry ingredients.
Step 7: Spread in greased 9" x 13" metal cake pan, smoothing with spatula. (The batter is thick.) Sprinkle with blueberry mixture. Sprinkle walnut mixture evenly over top.
Step 8: Bake in 350°F oven until skewer inserted in centre comes out clean, about 35 minutes.
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