Sour Cream Blueberry Cake - cooking recipe

Ingredients

1/2 c. margarine, softened
1 c. sugar
3 large eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream or substitute
1 tsp. vanilla
1 tsp. ground cardamon (optional)
2 c. blueberries, wash and dry
1/2 c. brown sugar

Preparation

Cream margarine and sugar; add eggs one at a time, beating well after each addition.
Mix dry ingredients together.
Add gradually to egg mixture, alternating with sour cream, ending with flour mixture.
Stir in vanilla and cardamon.
Fold in 1 cup blueberries.
Pour half the batter into well-greased and floured pan, 9 x 13 x 2-inch or fluted Bundt pan.
Cover with remaining blueberries.
Sprinkle with brown sugar.
Top with remaining batter.
Bake at 325\u00b0 for 40 to 45 minutes or until cake tests done.
Cool in pan 10 minutes (15 for Bundt pan).
Remove to rack to finish cooling (remove Bundt cake from pan).
Serve with whipped topping.