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) 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. Combine flour, baking soda, and salt in