Classic Blueberry Sour Cream Pound Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature

• 2 ½ cups all-purpose flour, divided

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup full-fat sour cream

• 1 ½ cups granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup blueberries (fresh or frozen—do not thaw if frozen)

Instructions: