Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 2 tbsp all-purpose flour (for coating blueberries)
Instructions
- Preheat Oven: Set oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
- Add Eggs: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate Mixing: Add dry ingredients to the butter mixture alternately with sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Prepare Blueberries: Toss blueberries with 2 tbsp flour to prevent sinking. Gently fold them into the batter.
- Bake: Spoon batter evenly into the prepared bundt pan. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving.
If you want, I can also give you a lemon glaze topping to pair with it so it’s bakery-style. That would make it extra special.