Seasonal blueberries, sweet, plump, delicious and local!
My family has been making this recipe for as long as I can remember and it is always a crowd pleaser, from young to not so young. I typically make this almost weekly in the height of blueberry season, it is homemade goodness for my family.
Preheat your oven to 350 degrees.
½ C butter softened
1 C sugar
½ tsp. of vanilla
½ tsp. of almond extract (use imitation extract if concerned about nut allergies, or simply use 1 tsp. of vanilla)
1 C sour Cream
2 C flour
1 tsp. baking powder
1 tsp. baking soda
Combine butter and sugar until creamy. Add one egg at a time until combined then mix until fluffy. Add sour cream and vanilla until combined. Stir dry ingredients together and slowly add to mixture until combined, be careful not to over mix. Gently fold in blueberries, it’s fine if some break, it adds character to your bread.
Fill a greased bunt pan with mixture and bake for 40-45 minutes until golden brown on top.
I typically grease all my baking pans with shortening. Butter has milk and/or water solids which tend to burn quicker than the all fat alternative, shortening. The result is no burning and no sticking.
Food for Many, Enjoy!