After Roomie finished a three-page paper last night (on a Friday night!) we took a break to bake. And watch some Grey's Anatomy.
Blueberries and sour cream have met before - with a lot more flour, a lot more butter, and less egg. They're great in scones. But I tired of scones after the last bit was left stale in our fridge (we just can't eat that much!) and I was cravin' some cake.
Not sugar-y dessert cake. Coffee cake. So I turned to the internet, and the dependable internet gave me love.
So here's the result of our baking adventure on a Friday night. We used up the rest of our sugar and eggs, so no more baking until we get to Roomie's for Thanksgiving (lo siento, but it's not practical to go grocery shopping right before a break).
Happy baking 'till then.
Adapted from Recipezaar
1/3 cup unsalted butter
2/3 cup granulated sugar
1 1/3 cup all-purpose flour
2/3 teaspoon baking powder
2/3 teaspoon baking soda
1/3 teaspoon salt
2/3 cup sour cream
2/3 teaspoon vanilla extract
1 1/3 cup blueberries
Preheat the oven to 325 degrees
1. Cream the butter and sugar until light and fluffy with an electric mixer fitted with the paddle attachment. There's quite a lot of sugar so don't worry if it's granulated and chunky.
2. Mix the eggs in one at a time.
3. Sift the dry ingredients together (flour, baking powder, baking soda, salt)
4. Gradually add the dry ingredients into the wet, alternating with the sour cream. Be sure to finish mixing with the dry ingredients.
5. Stir in the vanilla extract
6. Fold the blueberries into the batter
7. Pour into a greased and floured pan (Mine was a 6.5 inch by 9.5 inch pan with decent sides, lined with parchment paper).
8. Bake for 45 to 50 minutes, or until a toothpick comes out clean.
9. Let sit in pan for another 10 minutes. Remove to a wire rack to cool.