By Chef Dana Herbert

Ingredients

• 2lbs 4 oz granulated sugar
• 12 oz unsalted butter
• ¼ oz salt
• 1 oz vanilla
• 1lb 6oz whole eggs
• 2lbs 8oz bread flour
• 1 ¼ oz baking soda
• 2 ½ lbs sour cream
• 2lbs frozen blueberries

Directions

1. Combine sugar, butter, salt and vanilla in a 20 quart bowl with paddle. Mix 3 minutes on 3rd speed until smooth paste is formed, scrape bowl.
2.  Mix 3 minutes on 1st speed, during mixing, slowly add eggs until incorporated well, scrape bowl.
3. Sift together flour and soda, add to above mix for 2 minutes on 1st speed or until flour clears.
4.  Add sour cream. Mix 1 minute on 2nd speed.
5.  Fold frozen berries by hand to prevent fruit damage and mix discoloration.
6.  Pour into muffin tins and bake until done. Insert a toothpick into center to test for doneness.

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