Blueberry Sour Cream Pound Cake
Blueberry Sour Cream Pound Cake
Ingredients:
Vegetable Spray
1 ¾ cups All-Purpose Flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 tsp pure vanilla extract
1 ½ cups sugar
4 eggs, at room temp
¾ cup sour cream
1 ½ cup frozen (thawed) blueberries
Directions:
Preheat oven to 350°F. Spray a tube pan (bundt pan) with vegetable spray and set aside.
In a medium-sized bowl, combine flour, salt, baking soda, and baking powder. Mix until incorporated.
In a separate bowl using a stand mixer, cream butter, vanilla, and sugar for 2 minutes until fluffy. Scrape down the sides and add eggs. Mix for another 2 minutes.
Add sour cream to the mixture and mix until fully incorporated, being careful not to overmix.
Gradually add dry ingredients to wet ingredients while mixing on low speed. Once combined, gently fold in the blueberries.
Transfer the batter to the prepared tube pan. Bake until a tester inserted in the center comes out clean, about 60 minutes.
Cool for 15 minutes before removing from the pan. Place on a serving plate and serve when completely cool.