First things first: It’s blueberry season, but our bushes are taking a righteous beating from the drought. It has occurred to me that, after I made this recipe and one other that’s in the queue, I might not have any blueberries left over for preserves this year. That’s bullshit.
A caveat before we get started: Our blueberries are of the wild Maine variety so they are very small. If you’re buying blueberries, chances are you’ll have the larger, domestic variety.
Here’s what you’ll need:
½ Cup Butter, softened
1 ½ Cups Sugar
1 Cup Sour Cream
1 tsp. Vanilla
2 ½ Cups Flour
1 ½ tsp. Baking Powder
1 ½ tsp. Baking Soda
1 Cup Fresh Blueberries
Cream butter while adding one cup of sugar in a steady stream. Add eggs, sour cream and vanilla and beat until light and fluffy. Slowly mix in flour, baking powder and baking soda and mix until combined.
Pour batter into a greased 9 x 13 pan.
Sprinkle blueberries on top and then sprinkle remaining sugar on top.
Bake in a 375-degree oven for 45 minutes.
This is basically OK. The only real flavor seems to come from the blueberries themselves, but the coffee cake is a bit on the dry side, which is surprising considering I didn’t have to add more baking time than what was indicated. Not sure I would make this again, but if I did, I would start with a 35 minute baking time and see how it looks.