Blueberry Sour Cream Pound Cake
Ingredients:
For the Cake:
Vegetable spray for greasing
1 cups all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 cup unsalted butter, softened
2 teaspoons pure vanilla extract
1 cups sugar
4 eggs, at room temperature
cup sour cream
1 cups frozen blueberries, thawed
Directions:
1 Preheat the Oven:
Preheat oven to 350F 175C.
Grease a tube pan or bundt pan with vegetable spray and set aside.
2 Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3 Cream the Butter and Sugar:
In a stand mixer, beat the butter, vanilla extract, and sugar for 2 minutes until light and fluffy.
Scrape down the sides of the bowl and add the eggs, one at a time, mixing for another 2 minutes until well incorporated.
4 Add the Sour Cream:
Mix in the sour cream until fully combined, being careful not to overmix.
5 Incorporate Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed until just combined.
6 Fold in the Blueberries:
Gently fold in the thawed blueberries, ensuring even distribution throughout the batter.
7 Bake the Cake:
Pour the batter into the prepared pan and smooth the top.
Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
8 Cool & Serve:
Let the cake cool in the pan for 15 minutes, then carefully remove it and place it on a serving plate.
Allow it to cool completely before slicing and serving.