Blueberry Sour Cream Coffee Cake

I have been living in a fog. Not a mental fog, a real one. Bleary rainy weather and foggy days are, well, kind of dreary. Blueberries to the rescue! A little burst of summer!

But, I didn't want to make a fancy cake. Nor did I want to bake something with a frosting or a glaze. So I took one of my cake recipes and shifted things around a little bit, for a plain old coffee cake. Something super quick and easy that would be just the thing with a cup of tea or coffee.

I don't know if you recall, but last year, we had a week where each of us used up something that was hanging around in the fridge after the holidays. This year it was sour cream for me. An entire 8-ounce container. I was determined to use it. This is what I came up with.

The batter is very thick, which worried me. But it came out great. The top is just the tiniest bit crunchy, and inside it's moist and fruity.

Blueberry Sour Cream Coffee Cake

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon mace
1 stick (8 tablespoons) unsalted butter at room temperature
1 1/2 cups sugar
3 eggs at room temperature
8 ounces of sour cream
1 teaspoon vanilla
1 cup frozen blueberries

Preheat oven to 350. Grease and flour a 9x13 baking pan.

Combine flour, baking powder, salt, and mace in a bowl and stir well to mix. Set aside.

Cream the butter with the sugar. Beat in each egg. Beat in the sour cream and vanilla. On a slow speed, add the flour gradually. When incorporated, beat it to combine. Add the blueberries and stir into the thick batter. Spoon into the prepared pan and spread.

Bake 40-45 minutes or until a cake tester comes out clean.

Stir the blueberries into the thick batter.

Spread in the pan.

It smells heavenly!

To brighten the dreary days of January.

COMING FEBRUARY 7TH!