- 1 cup of milk
- 1/2 cup sour cream
- 2 Xl egg, room temp
- 1 1/2 tsp Rodelle vanilla
- 1/3 cup white sugar
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 5 Tbl melted unsalted butter, cooled
- 3/4–1 cup fresh blueberries dusted with a sprinkle of flour
- 3/4–1 cup chocolate chips dusted with a sprinkle of flour
- 3/4–1 cup sliced strawberries dusted with a sprinkle of flour
- Preheat the oven to 350F and brush 2-12x4x1.5” Lloydpans Long Pans with butter or a 12×16” rimmed baking pan. If not using a non-stick pan also line with parchment and brush the parchment with butter as well.
- In a bowl, whisk together the flour, soda, powder, and salt; set aside. In a larger bowl, add the sour cream, vanilla, and sugar; whisk until combined. Next, add in the milk and whisk. Lastly, add in the eggs and whisk until incorporated.
- To the milk mixture, add in the flour mixture and mix together until just combined. Do not overmix. A few streaks is ok but no clumps. Add in the melted butter and stir just until blended in.
- To your prepared pans add the batter until it reaches halfway up the side of the pan. In 3 rows or columns, add the coated blueberries (minus the flour) overtop one row/column. Next, add the coated chocolate chips (minus the flour) overtop the second row/column. Last, add the coated strawberries (minus the flour) overtop the third row/column. If using, sprinkle the fruit and batter with coarse sanding sugar.
- Place the pan(s) in the oven and bake for 8-18 minutes (this will depend on how high your pan and batter is in your pan) or until cooked through and slightly golden brown. Test with a cake tester. It should be moist but no crumbs on the tester.
- Remove from the oven and allow to cool for a couple of minutes before slicing and serving. Store leftovers in the fridge, covered.