Classic Blueberry Sour Cream Pound Cake
Ingredients:
1 cup (2 sticks) unsalted butter, softened
2½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup full-fat sour cream
1½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen — if using frozen, don’t thaw)
1 tablespoon flour (for coating the blueberries)
Instructions:
1. Preheat your oven to 325°F (160°C).
2. Generously grease and flour a Bundt or tube pan.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy — about 5 minutes.
5. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
6. Stir in the vanilla extract.
7. Add the dry ingredients and sour cream alternately to the batter, starting and ending with the flour mixture. Mix until just combined; do not overmix.
8. Toss the blueberries with 1 tablespoon of flour in a small bowl — this helps prevent them from sinking during baking.
9. Gently fold the coated blueberries into the batter.
10. Pour the batter into the prepared pan and smooth the top.
11. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
If the cake begins to brown too quickly, loosely cover it with foil during the last 15 minutes of baking.
12. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Enjoy your moist, rich, and berry-filled pound cake!
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