Classic Blueberry Sour Cream Pound Cake

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.