Blueberry Sour Cream Cake

2 cup flour    1 teaspoon baking soda    1 cup packed brown sugar    1 cup chopped nuts    1 teaspoon ground cinnamon    1/2 cup butter    1 cup sugar    1 teaspoon vanilla    3 eggs    1 (8-ounce) carton dairy sour cream    2 cups fresh blueberries

Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.