Ingredients

½ cup butter

1 cup sugar

3 eggs

2 cups flour, sifted

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream

1 teaspoon vanilla

1 teaspoon cardamom, optional

2 cups blueberries, fresh or frozen

½ cup brown sugar

TOPPING

1 envelope whipped topping mix

1 package vanilla instant pudding

1 ½ cups cold milk

1 teaspoon vanilla

Method

Cake:

1. Cream butter and sugar. Add eggs one at a time, beating well after each

addition.

2. Sift dry ingredients together. Add gradually to egg mixture, alternating with

sour cream.

3. Stir in vanilla and cardamom.

4. Fold in 1 cup blueberries. Pour half into well greased 9×13 pan. Cover with

remaining blueberries and sprinkle with brown sugar. Top with remaining

batter.

Topping:

1. In chilled bowl, blend ingredients and whip until stiff, 3-8 minutes.

2. Immediately frost cooled cake.