Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 ¾ 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)
- 1 tbsp flour (for coating the blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or tube pan.
- Cream butter and sugar together in a large mixing bowl until light and fluffy, about 3-5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Toss blueberries with 1 tablespoon of flour (this prevents them from sinking to the bottom). Gently fold the coated blueberries into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Optional glaze: Mix 1 cup powdered sugar with 1–2 tbsp lemon juice or milk and drizzle over the cooled cake.
Let me know if you want a sugar-free, gluten-free, or mini-loaf version too!