INGREDIENTS

INSTRUCTIONS

From:    Patricia Anne Belanger <cookie@CWCONNECT.CA>  Date:    Mon, 5
Aug 1996 10:32:55 -0700 To make the topping: in small  bowl, using a
fork, stir together the sugar, butter and cinnamon  until well combined
and crumbly; set aside.  To make the cake:  preheat oven to 350
degrees; lightly grease a nine inch springform  pan. In medium bowl
using electric mixer, cream together sugar and  butter until light and
fluffy. Beat in egg on low speed until well  combined.  Stir in sour
cream and vanilla. In separate bowl, stir  together flour, baking
powder, baking soda and salt. Gradually stir  flour mixture into
sugar-butter mixture until well combined. Batter  will be stiff. Spoon
2/3 of cake batter into prepared pan, spreading  evenly. Top evenly
with blueberries. Drop remaining batter by  spoonsful on top of
blueberries; spread evenly to more or less cover  blueberries. Sprinkle
evenly with topping.  Bake for 50 to 60 minutes  or until well risen,
golden brown and firm to touch. Let cool in pan  on wire rack. Release
sides of pan; place on serving plate - serve  warm or cold.  I made
this twice in the last week and my summer student at work said  it was
the very best thing he had ever eaten!  EAT-L Digest  4 August 96  From
the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 389
Calories From Fat: 174
Total Fat: 19.8g
Cholesterol: 66.1mg
Sodium: 223.3mg
Potassium: 105.3mg
Carbohydrates: 51g
Fiber: 1.4g
Sugar: 33.4g
Protein: 3.5g