Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (to coat berries)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt or tube pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix just until combined.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
- Spoon the batter evenly into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a simple glaze if desired. Slice and enjoy!
If you’d like, I can help you write a glaze recipe too — just say the word!