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Ingredients
- 1/2 c. butter softened
- 1 c. sugar
- 3 x Large eggs beaten
- 1 tsp baking pwdr
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 c. plus 1 Tbsp. flour
- 1 c. lowfat sour cream
- 2 c. fresh blueberries
- 1 c. light brown sugar packed
- 1/4 c. butter softened
- 1/4 c. flour
Directions
- 1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan. In a medium mixing bowl, cream butter and sugar. Add in Large eggs.
- 2. In a separate bowl, sift together baking pwdr, soda, salt and 2 c. of the flour. Alternately add in flour mix and lowfat sour cream to butter/sugar mix. In a small bowl, toss blueberries with the remaining 1 Tbsp. flour to keep them from sinking to the bottom of the cake. Fold blueberries into batter and pour into greased pan. Mix topping ingredients in a bowl and sprinkle on top of batter. Bake 30 min.
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