Blueberry Sour Cream Pound Cake

Step 1

Preheat oven to 350 degrees. Spray tube pan aka bundt pan with vegetable spray and set aside.

Step 2

In a medium-sized bowl, combine flour, salt, baking soda and baking powder. Mix until incorporated

Step 3

In a separate bowl using a stand mixer, cream butter, vanilla, and sugar. Mix for 2 minutes until fluffy. Once combined, scrape down sides and then add in eggs. Mix for another 2 minutes.

Step 4

Once well incorporate, add in your sour cream. Mix again until sour cream is no longer visible. Try not to over mix. You don’t want the protein in the eggs to break down. Otherwise, your cake will not rise as well.

Step 5

Using spatula add in dry ingredients in batches to wet ingredients while mixing on low speed. Once combined, gently hand stir in blueberries.

Step 6

Transfer batter to prepared tube pan. Bake until golden brown. Using a tester insert in the center comes out clean. Bake for 60 minutes.

Step 7

Cool for 15 minutes prior to removing from pan. Place on serving and serve when completely cool.