I got this recipe from the folks where I pick blueberries.
Blueberry Sour Cream Cake
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
One 16 ounce container dairy sour cream (yogurt works as well)
2 cups blueberries, divided
1/2 cup brown sugar
Preheat over to 350
Mix flour, soda, baking powder and salt, set aside.
Beat butter & sugar until fluffy, beat in eggs one at a time, add vanilla. Stir in flour mixture alternately with sour cream or yogurt.
Fold in 1 cup blueberries. Pour half of batter into a greased & floured 9x13" baking pan. Top with remaining blueberries; sprinkle with brown sugar.
Pour remaining batter over top.
Bake about 45-50 minutes or until a wooden pick inserted in center comes out clean. Store leftovers in fridge.