Classic Blueberry Sour Cream Pound Cake

Directions

1. Prep: Preheat oven to 325°F (160°C). Generously grease and flour a Bundt or tube pan.

2. Dry Mix: In a medium bowl, whisk together 2 ¼ cups flour, baking soda, and salt. Set aside.

3. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 5 minutes).

4. Add Eggs: Beat in eggs one at a time, mixing well after each. Stir in vanilla.

5. Alternate Wet & Dry: Add the flour mixture and sour cream in thirds, beginning and ending with flour. Mix just until combined—do not overbeat.

6. Fold in Blueberries: Toss blueberries with 1 tablespoon flour, then gently fold into batter.

7. Bake: Pour batter into the pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted comes out clean. Optional: Cover loosely with foil in the last 15 minutes if browning too quickly.

8. Cool: Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Enjoy! Serve plain or with a dusting of powdered sugar.

Key Improvements:

✔ Simplified Ingredient List (grouped 1 tbsp flour under dry ingredients)
✔ Clearer Steps (numbered, with bold highlights for key details)
✔ Added Tips (foil trick, serving suggestion)
✔ More Readable Format (consistent spacing, bullet points)