This is a delicious cake for breakfast or brunch, or serve it as a dessert with vanilla or lemon sauce.
Cook Time: 50 minutes
Total Time: 50 minutes
Ingredients:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons butter, softened
- 1 2/3 cup sugar
- 4 large eggs
- 2 teaspoons vanilla
- 8 ounces sour cream
- 2 cups blueberries, rinsed, picked over, stems removed
Preparation:
Heat oven to 350°. Grease and flour a Bundt cake pan (10-12 cup size).
In a bowl, combine the flour, baking powder, soda, and salt. Set aside.
In a large mixing bowl with electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each additon. Beat in the vanilla.
Slowly beat in the flour mixture, alternating with the sour cream. Blend well. Fold in the blueberries. Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.
