…every pantry has a story
I am a total sugar addict, no doubt about that at all. As a child I would make sugar sandwiches; butter, white bread and lots of white sugar. I’ve gotten a lot better, now I only eat refined sugar on Saturdays hence “Sugarday”. I may not eat sugar during the week but I sure think about it a lot, always making mental notes when I see something delish. Like I said I have a sugar problem. The funny thing is I usually forget all the things I think of during the week when Saturday rolls around, only to remember them Sunday when I have “V8” moment.
A couple of tips that I can pass along when making this. Anytime you are creaming butter and sugar I always put the sugar in the bowl first, then the butter. Adding them in that order prevents the butter from sticking to the bottom of the mixing bowl. Also, when using blueberries in a batter dusting them with a teaspoon of flour keeps them from sinking to the bottom of the batter. You can use either frozen or fresh blueberries for this recipe. The only difference you will see is the frozen berries will tint the batter purple if you over mix, so fold in gently with a spatula.
Pre-heat oven – 350
Grease and flour 9 inch cake pan
Mix together sugars, cinnamon and nutmeg, add melted butter then flour mixing well, set aside.
Sift flour, baking powder, baking soda and salt, set aside. Toss blueberries with flour, set aside.
Cream butter and sugar about 4 minutes until light and well blended. Add the eggs one at a time mix for a minute after each addition, blend in vanilla and sour cream. Add sifted dry ingredients mix until combined.
Use a spatula to fold in blueberries, spread batter into prepared pan,
Spread topping over batter evenly.
Bake 45-50 minutes until done, cool completely before serving.