Classic Blueberry Sour Cream Pound CakeIngredients2 sticks (1 cup) unsalted butter, room temperature2 1/2 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1 cup sour cream (full-fat)1 1/2 cups sugar3 large eggs1 teaspoon vanilla extract1 cup blueberries (fresh or frozen; if frozen, do not thaw)1 tablespoon flour (for tossing blueberries)DirectionsPreheat 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.
