BLUEBERRY SOUR CREAM POUND CAKE

1/2 cup butter
3 eggs
1/2 dairy sour cream
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
1/2 - 1 cup fresh or frozen blueberries
powdered sugar
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Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan. In a bowl stir together flour, baking powder and soda; set aside. In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in 1/2 to 1 cup fresh or frozen blueberries into the batter.

Spread batter in the prepared pan. Bake in a 325* oven for 1 to 1 1/4 hours or till cake tests done. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely. Sift powdered sugar over the top. Makes 10 to 12 servings.

From the Better Homes & Gardens Old Fashioned Home Baking Cookbook.