The Instructions
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Prep: Preheat your oven to 350°F. Grease and flour a 10-inch tube or bundt pan thoroughly.
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Cream: In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes.
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Wet Ingredients: Beat in the eggs one at a time. Stir in the vanilla extract and the sour cream until the batter is smooth.
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Dry Ingredients: Whisk the flour, baking powder, and salt together. Gradually add this to the wet mixture, stirring just until the flour disappears. Be careful not to overmix!
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Fold: Gently fold in your floured blueberries by hand using a spatula.
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Bake: Spread the thick batter into your prepared pan. Bake for 55 to 65 minutes. You’ll know it’s done when a wooden skewer inserted into the center comes out clean.
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Cool: Let it sit in the pan for about 20 minutes to “set” before flipping it onto a wire rack.
A Quick Tip: If you want to mimic that slightly “shattered” look on the top of your photo, don’t smooth the batter too much before it goes in the oven—the natural peaks will brown and crisp up beautifully.
