- 1 cup dried blueberries or raisins
- 1 1/2 cups water
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3 tablespoons cold butter
- 1 cup sour cream
- 1 large egg, beaten
- 1 tablespoon melted butter
- Granulated sugar or cinnamon sugar blend for sprinkling
In a saucepan, bring blueberries and water to a boil; cover and simmer for 5 minutes. Set aside to cool.
In food processor or using a spoon and pastry cutter, blend the flour, 1/3 cup sugar, baking powder, soda, and cold butter until the mixture is like meal.
In a mixing bowl, whisk sour cream and egg together; stir in the dry mixture just until moistened. Drain blueberries, discarding juices. Carefully fold in the berries. Transfer to the prepared pan. Bake for 35 to 45 minutes, until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes; turn out onto a rack. If desired, brush with melted butter and sprinkle with sugar or cinnamon-sugar blend. Serve warm or at room temperature.