Classic Blueberry Sour Cream Pound Cake

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.