Blueberry Sour Cream Pound Cake

• 1/2 cup butter
• 1 cup sugar
• 1/2 teaspoon vanilla
• 3 eggs
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup sour cream
• 1/2 cup blueberries

1. Bring butter eggs and sour cream to room temperature.
2. Combine flour, baking powder and baking soda; set aside.
3. In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
4. Gradually add sugar, beating about 10 minutes or until very light and fluffy.
5. Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
6. Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.
7. Add blueberries, beating on low speed for 30 seconds.
8. Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
9. Bake in 325u0b0F oven for 60-75 minutes or until a toothpick comes out clean.
10. Cool on rack for 10 minutes. Remove from pan.

butter, sugar, vanilla, eggs, flour, baking powder, baking soda, sour cream, blueberries

Taken from www.food.com/recipe/blueberry-sour-cream-pound-cake-167954 (may not work)