Blueberry Sour Cream Pound Cake

Preheat your oven to 325ºF.

Put your berries into a small bowl and use 1/4 cup flour to dust your berries. Set aside.

In a large bowl, cream butter and sugar. Add sour cream, then add eggs and vanilla.

Sift remaining flour, baking powder, and salt into another bowl. Then add this into the creamed mixture. Add berries last, gently folding them in with a rubber spatula. (You don’t want them blended but rather kept whole.)

Pour into a greased bundt pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and cool cake for 10 minutes before removing it from pan.