Ingredients
2 sticks (1 cup) unsalted butter, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream (full-fat)
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen; if frozen, do not thaw)
1 tablespoon flour (for tossing blueberries)
Directions
Preheat your oven to 325°F (160°C).
Generously grease and flour a Bundt or tube pan.
Combine flour, baking soda, and salt in a medium bowl.
In a large bowl, cream together the butter and sugar until light and fluffy (about 5 minutes).
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
Add the flour mixture and sour cream, alternating, starting and ending with flour.
Mix until smooth — do not overbeat.
Toss blueberries in a small bowl with a tablespoon of flour (this helps keep them from sinking to the bottom).
Gently fold blueberries into batter.
Pour batter into prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
If needed, cover with foil to avoid over-browning toward the last 15 minutes.
Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.