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

3 Eggs

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.