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Blueberry Fool

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1/2 cup firmly packed brown sugar
1/2 cup chopped English walnuts
1/2 teaspoon ground cinnamon

1/2 cup butter or margarine
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries, rinsed, drained and floured

Powdered sugar for sprinkling

1. Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch baking pan; set aside.
2. Combine in a medium bowl the flour, baking soda and salt together; set aside.
3. Combine in a small bowl the brown sugar, walnuts and cinnamon; set aside.
4. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating until batter is smooth after each addition. Stir in sour cream and vanilla; mix well. Stir in flour mixture just until mixed, then fold in flour-dusted blueberries. Spread half of the batter into prepared baking pan.
5. Sprinkle sugar/nut mixture over batter and spread the remaining batter over the top. Bake for 40 to 45 minutes. Cool completely on wire rack in pan. Sprinkle with powdered sugar and serve.

Makes 12 servings.