Blueberry Sour Cream Cake

Blueberry Sour Cream Cake

Ingredients:

1 cup sour cream
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.