Skill required: Know your way around a kitchen.
Time to prepeare: About 1-1/2 hours including baking
4 ounces Butter (1 stick), softened
1 1/2 Cups Granulated Sugar
3 Large Eggs
3 Cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoon Vanilla
1 Cup Sour Cream
2 to 2 1/2 Cups Blueberries, fresh or frozen (unsugared) (If frozen, do not defrost before using.)
1. Spray the inside of a bundt pan with nonstick buttery spray or generously grease the pan and dust with flour, tapping out the excess flour.
2. Preheat the oven to 350 degrees and position rack in lower third of oven.
3. In the large bowl of the electric mixer, using the whisk, beat the room temperature butter at high speed until it is soft and smooth, about 1 minute.
4. Add the sugar in 2 installments and continue beating, at medium speed, after each addition until the mixture is light and fluffy. Total mixing time, including scraping down the bowl with a large rubber spatula once or twice, about 4–5 minutes.
5. At medium speed, add the eggs one at a time, beating only until they are well blended in. Remember to scrape down the bowl once or twice.
6. Combine flour, baking powder, baking soda salt.
7. Add 1/3 of the mixed dry ingredients, the vanilla and 1/3 of the sour cream and mix at medium speed for about 20 seconds. Do this 2 more times and then beat the entire batter for about 1 minute or so until it is uniform and smooth looking. Do not overbeat.
8. Gently and carefully dust the blueberries with flour, turning them over with a large spoon as required, and then, with a large spatula, fold them into the batter.
9. Pour the batter into the baking pan.
10.Bake about 60-90 minutes until the top is nicely browned and feels springy to the touch and a cake tester or toothpick comes out clean, without any batter on it.
11.Allow cake to cool in the baking tin for about 20 minutes, then turn it out to finish cooling on a cooling rack.
Serving: Dust with powdered sugar or drizzle a simple glaze over it. See "Frostings."
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