	Buy Now! Classic Batter Bowl $16.00

	Buy Now! Mini-Serving Spatula $6.00

	Buy Now! Small Batter Bowl $12.50

	Buy Now! Springform Pan $26.00

Ingredients:

Cake
1/2	cup (1 stick) butter or margarine, softened
1	cup firmly packed light brown sugar
2	eggs
1	container (8 ounces) sour cream
1	teaspoon vanilla extract
2	cups all-purpose flour
1	teaspoon baking powder
1/2	teaspoon baking soda
1/4	teaspoon salt
1	cup fresh blueberries
Filling
1/3	cup chopped nuts
1/3	cup firmly packed light brown sugar
3/4	teaspoon ground cinnamon
Glaze
3/4	cup powdered sugar
1	tablespoon butter, softened
1	tablespoon milk
1/2	teaspoon vanilla extract

Directions:

Preheat oven to 350°F. Combine butter and brown sugar in Classic Batter Bowl. Whisk until light and fluffy. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, soda and salt in Small Batter Bowl; gradually add to butter mixture. Fold in blueberries. Combine filling ingredients in Small Batter Bowl; mix well. Spoon half of cake batter into lightly greased Springform Pan fitted with fluted base. Spread filling evenly over batter. Top with remaining cake batter.
Bake 45-50 minutes or until Cake Tester inserted in center of cake comes out clean. Let cool in pan on cooling rack 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely on rack. For glaze, combine all ingredients in Small Batter Bowl; whisk until smooth. Drizzle over top of cake. Serve using Mini-Serving Spatula.

Yield: 12 servings

Nutrients per serving: Calories 389, Total Fat 18 g