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Classic Blueberry Sour Cream Pound Cake
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)
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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)
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