INGREDIENTS
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for coating blueberries)
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- Cream the butter and sugar in a large mixing bowl until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Toss blueberries with 1 tablespoon flour (this helps prevent them from sinking).
- Fold the blueberries gently into the batter.
- Pour the 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.
- Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
- Optionally, dust with powdered sugar or drizzle with a simple glaze before serving.
Would you like a glaze recipe or a variation (e.g., lemon zest or almond extract)?