Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
1½ cups fresh or frozen blueberries
1 teaspoon vanilla extract
1 tablespoon flour (for coating blueberries)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).
- 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, and salt.
- Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined.
- Toss the blueberries with 1 tablespoon of flour. Gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
Optional Lemon Glaze (extra flavor)
Mix 1 cup powdered sugar with 2 tablespoons lemon juice or milk and drizzle over the cooled cake.
Tips
If using frozen blueberries, do not thaw them before folding into the batter.
For extra moisture, wrap the cooled cake in plastic wrap and let it rest overnight before slicing.