Sour Cream Blueberry Coffee Cake

This is another recipe I found in the quilt guild cookbook. I love a good coffee cake...although after this weekend I can't believe I even want a cake!(we had 3 cakes over Easter!)

Sour Cream Blueberry Coffee Cake
1 stick of butter, softened
3/4 cup sugar
3 eggs
1 cup light sour cream
1 1/2 cups whole wheat flour, sifted
1/2 cup white flour, sifted
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2 cup fresh or frozen blueberries, floured
Topping:
1/2 cup packed brown sugar
1/2-3/4 tsp cinnamon
1/2 cup chopped nuts(optional)

Cream butter until light and fluffy. Beat in sugar and eggs until smooth. Stir in sour cream. Mix in flour, baking soda, salt, and vanilla. Beat until smooth, fold in blueberries. Spread half of the batter into a greased 9X13 inch pan. In a bowl mix together nuts, brown sugar, and cinnamon. Sprinkle over batter and top with remaining batter. Cook at 350 degrees for 30-40 mins.

*I could not get the batter to split very well, so I put all the batter down and topped with the brown sugar. It seemed like it needed more batter to be able to split it. I actually like it this way. The original recipe says to cook it for 40-50 mins, but mine was done after 30 mins, so once a toothpick comes out clean, its done. It was also missing the measurement for the baking soda, so after consulting with my friend, Kim, we decided on the 1 tsp.

**This is very moist and delicious!