Ingredients

• 125 ml (1/2 cup) Blue Bonnet Margarine
• 300 ml (1 1/4 cup) sugar, divided
• 5 ml (1 teaspoon) vanilla
• 3 eggs
• 500 ml (2 cups) all purpose flour
• 10 ml (2 teaspoons) baking powder
• 2 ml (1/2 teaspoon) baking soda
• 2 ml (1/2 teaspoon) salt
• 300 ml (1 1/4 cup) sour cream
• 500 ml (2 cups) fresh or frozen blueberries
• Topping:
• 50 ml (1/4 cup) lightly packed brown sugar
• 25 ml (2 tablespoons) all purpose flour
• 25 ml (2 tablespoons) chopped almonds
• 15 ml (1 tablespoon) Blue Bonnet Margarine
• 2 ml (1/2 teaspoon) cinnamon

Instructions

1. Cream thoroughly margarine, 250 ml (1 cup) of the sugar and vanilla in a large bowl. Add eggs one at a time, beating until light and fluffy.
2. Combine flour, baking powder, baking soda and salt.
3. Add flour mixture and sour cream alternatively to creamed mixture, ending with flour. The batter will be fairly thick.
4. Combine the blueberries with the remaining 50 ml (1/4 cup) sugar.
5. Spread 1/2 the batter in a greased 25 cm (10 inch) springform pan. Sprinkle with blueberries and spread remaining batter over top.
6. Combine the topping ingredients and spread over the batter.
7. Bake at 180 C (350 F) For 50 to 55 minutes. Serve warm or cool.