Ingredients
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh blueberries
1 teaspoon cinnamon (optional, for topping)
Directions
1. Preheat your oven to 350°F (175°C), and go ahead and grease and flour a 9-inch round cake pan so it’s ready to go.
2. In a large mixing bowl, cream together the softened butter and sugar until the mixture is nice and fluffy.
3. Beat in the eggs, one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract and sour cream until smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Try not to overmix—it keeps the cake tender.
6. Gently fold in the blueberries to spread them throughout the batter.
7. Spoon the batter into your prepared cake pan and smooth out the top.
8. If you’d like a little extra flavor, mix the cinnamon (and a bit of sugar, if you wish) and sprinkle it over the top of the batter.
9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
10. Let the cake cool before slicing and serving. Enjoy every bite!
