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Blueberry Breakfast Cake.

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Ingredients
  

  • 1 1/2 Cups of Fresh Blueberries
  • 1 Stick of Butter softened
  • 1 Cup of White Sugar divided
  • 2 Large Eggs
  • 3/4 Cup of Sour Cream
  • 2 Teaspoons of Vanilla Extract
  • 2 Cups of Flour plus more for dusting
  • 1.5 Teaspoons of Baking Powder
  • 1 Teaspoon of Baking Soda

Instructions
 

  • Preheat Oven To 350°F, lightly grease a 8x10 baking dish and dust with flour.
  • In a small bowl, combine the blueberries with a very light dusting of flour and set aside.
  • In a large bowl with an electric mixer, cream together one stick of softened butter, 3/4 cup of white sugar, and eggs
  • Add in sour cream and vanilla extract to the mixture and stir to combine.
  • Sift together flour, baking powder, and baking soda, and fold into the wet ingredients.
  • Pour half of the cake batter into the greased baking dish, and top with half of the blueberries.
  • Add the remaining half of the cake batter to the pan, and top with the second half of the blueberries.
  • Sprinkle the top of the cake with the remaining ¼ cup of white sugar
  • Bake the cake at 350°F for 30-35 Minutes; insert a toothpick in center of the cake to test doneness. If the toothpick comes out clean, remove the cake from the oven.
  • Let the cake cool completely before cutting into square pieces.