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Ingredients
1 cup (2 sticks) unsalted butter, room temperatureFlora & Fauna
2 ½ cups all-purpose flour, divided
½ teaspoon baking soda
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¼ teaspoon salt
1 cup full-fat sour cream
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extractDairy & Eggs
1 cup blueberries (fresh or frozen—do not thaw if frozen)
Instructions:
Prep: Preheat oven to 325°F (160°C). Generously grease and flour a Bundt or tube pan.
Dry Mix: In a medium bowl, whisk together 2 ¼ cups flour, baking soda, and salt. Set aside.Flora & Fauna
Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 5 minutes).
Add Eggs: Beat in eggs one at a time, mixing well after each. Stir in vanilla.
Alternate Wet & Dry: Add the flour mixture and sour cream in thirds, beginning and ending with flour. Mix just until combined—do not overbeat.
Fold in Blueberries: Toss blueberries with 1 tablespoon flour, then gently fold into batter.
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.Dairy & Eggs
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)
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