BLUEBERRY SOUR CREAM CAKE

½ c. unsalted butter, softened

1 c. sugar

3 eggs

2 c. flour

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 c. sour cream

1 tsp. vanilla

2 c. blueberries

½ c. brown sugar

Preheat oven to 325°F. Grease and flour a 9x13x2-inch pan. Cream butter and sugar; add eggs, one at a time, beating well after each addition. Mix dry ingredients and add gradually to the egg mixture alternately with the sour cream, ending with flour. Stir in vanilla and 1 c. berries. Pour half the batter into the pan. Cover with remaining berries and sprinkle with brown sugar. Add remaining batter. Bake 45-50 minutes. Cool in pan 15 minutes. Remove to wire rack to cool completely.

BLUEBERRY COBBLER

2½ c. fresh blueberries

1 tsp. vanilla extract

½ lemon, juiced

½ c. white sugar

½ tsp. all-purpose flour

1 Tbs. butter, melted

1¾ c. all-purpose flour

4 tsp. baking powder

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