Blueberry Sour Cream (Breakfast) cake

Blueberry Sour Cream (Breakfast) cake

• 3/4 c. butter, softened
• 1 1/2 c. sugar
• 4 eggs
• 1 tsp. vanilla
• 3 c. flour
• 1 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1 c. sour cream

     Filling:

• 1/4 c. packed brown sugar
• 1 Tbsp. flour
• 1/2 tsp. cinnamon
• 2 c. fresh or frozen blueberries 

     Glaze:

• 1 c. powdered sugar
• 2-3 Tbsp. milk

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time. Beat in vanilla. combine flour, baking powder, baking soda and salt; add to creamed mixture with sour cream.

Spoon a third of the batter into a greased and floured 10-in. tube pan. Combine brown sugar, flour and  cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.

Bake at 350. for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing  from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake, serve and enjoy!