Pound Cake Our Family Secret

Blueberry Pound Cake

3 1/4 cups flour (plus 2 tablespoons for tossing blueberries in)

1 teaspoon of regular salt is what I used, but the recipe called for 1 tablespoon coarse salt

3 sticks softened unsalted butter, plus more for pans

1/2 cup sour cream

2 cups sugar

1 teaspoon pure vanilla extract

9 large, room-temperature eggs

2 cups blueberries

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.

Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.

Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Mine got a little brown on top at about 55 minutes, but was not done in the center. So, I laid a piece of foil on top of it and baked it for 10 more minutes.

Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. Slice and enjoy