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Blueberry Brunch Cake

½ cup butter softened	½ cup sour cream
1 cup flour	½ cup brown sugar
¾ cup sugar	1 teaspoon cinnamon
2 eggs	1 cup pecans chopped
1 teaspoon baking powder	1 cup blueberries
¼ teaspoon baking soda	1½ teaspoon vanilla
¼ teaspoon salt

1	Preheat oven to 350°F. Grease 9" square pan with solid vegetable shortening and dust with flour or use a vegetable pan spray.
2	Place butter and sugar in large mixing bowl, cream until light and fluffy, add eggs and vanilla, beat.
3	Toss flour, baking powder, baking soda, and salt with a fork. Add alternately with sour cream, to creamed mixture. Mix until smooth.
4	Toss brown sugar, cinnamon and nuts together.
5	Pour half the batter into prepared pan. Mix blueberries* and half the brown sugar, cinnamon and nut mixture, spread over batter add remaining batter. *I place the blueberries on top of the first layer of the cinnamon mixture.
6	Top with other half of nut mixture.
7	Bake 35-40 minutes or until toothpick comes out clean. Cake serves 8.
	Source: http://www.wilton.com/idea/Blueberry-Brunch-Cake