This is a very dense, almost like a pound cake, and absolutely delicious recipe! I use frozen blueberries which means you should bake it longer at a lower temperature. That way the inside has plenty of time to bake without the outside getting too dark. If you are baking it in a bundt pan you should get some of that amazing cooking spray with the flour in it so your cake falls out of the pan without breaking. You can also make this recipe in loaf pans.
Ingredients
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream or cream cheese
- 1 teaspoon vanilla extract
- 1 cup plus 2 tbsp all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Directions
- Preheat the oven to 325 degrees F (175 degrees C). spray bundt or loaf pan with cooking spray plus flour.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Bake for about 70-80 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
- It will be done faster if you are using fresh blueberries, so adjust time accordingly!
