Blueberry Crumb Cake

Note from Cheri: Here's an easy to make cake that's perfect for a breakfast treat, a pick-me-up with an afternoon coffee break or a homey dessert after dinner. I often like to make this for picnics or to pack in a lunch box as it travels well.

1 C butter 1 1/2 C sugar 1 1/2 teaspoons cinnamon 3 1/2 C flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 oz. sour cream 3 eggs 2 teaspoons vanilla extract 2 C fresh blueberries, washed and dried

Makes 1 Cake, About 14 Slices Preheat oven to 350° F. Grease and flour a 9-inch tube pan with a removable bottom. Beat together butter, 1 cup sugar and cinnamon, continue beating until light and fluffy. Reduce mixer speed and beat in 2 cups flour until well blended and mixture is crumbly. Set aside 1 cup of crumbly mixture. Mix remaining flour, baking soda, baking powder and salt until well blended. Add remaining 1/2 cup sugar, eggs, sour cream and vanilla. Increase mixer speed and beat for about 2 minutes, stopping to scrape the bowl as needed. Reduce mixer speed to low and mix in the flour mixture and mix until just blended. Fold in 1 1/2 cups blueberries and spoon the batter into the prepared tube pan. Sprinkle the reserved 1/2 cup blueberries around the top of cake, followed by the reserved crumbly mixture. Bake for about 1 hour or until a cake tester comes out clean. Cool cake in pan for about 10 minutes before loosening from the sides of the pan with a knife. Carefully remove cake from pan by lifting up from the bottom. Cool completely on a wire rack, crumb side up.