Classic Blueberry Sour Cream Pound Cake

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.

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