Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, room temperature
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries (if frozen, don’t thaw)
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan. - Mix Butter & Sugar
In a large bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes). - Add Eggs & Vanilla
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Add Sour Cream
Mix in sour cream until smooth. - Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. - Mix Wet & Dry
Gradually add the dry ingredients to the butter mixture, mixing just until combined. - Prepare Blueberries
Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold them into the batter. - Bake
Spoon batter into the prepared pan and spread evenly. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve
Let cake cool in the pan for 10 minutes, then carefully remove to a wire rack to cool completely. Slice and enjoy!
If you want, I can also give you a simple lemon glaze to drizzle on top for extra flavor. That would make this blueberry pound cake pop even more.