Classic Blueberry Sour Cream Pound Cake

Ingredients

2 sticks (1 cup) unsalted butter, room temperature

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sour cream (full-fat)

1 1/2 cups sugar

3 large eggs

1 teaspoon vanilla extract

1 cup blueberries (fresh or frozen; if frozen, do not thaw)

1 tablespoon flour (for tossing blueberries)

Directions

Preheat your oven to 325°F (160°C).

Generously grease and flour a Bundt or tube pan.

Combine flour, baking soda, and salt in a medium bowl.

In a large bowl, cream together the butter and sugar until light and fluffy (about 5 minutes).

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract.

Add the flour mixture and sour cream, alternating, starting and ending with flour.

Mix until smooth — do not overbeat.

Toss blueberries in a small bowl with a tablespoon of flour (this helps keep them from sinking to the bottom).

Gently fold blueberries into batter.

Pour batter into prepared pan and smooth the top.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

If needed, cover with foil to avoid over-browning toward the last 15 minutes.

Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.