Ingredients
2 C flour
.75 tsp baking powder
.75 tsp baking soda
.25 tsp salt
1 C fresh blueberries
1 stick butter - room temperature
.75 C sugar
1.5 tsp vanilla
.75 C sour cream
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
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Preheat the oven to 350. Coat the inside of a 9x9 pan with nonstick flour & oil spray. Sift the flour, baking powder, baking soda & salt. Toss the blueberries with 1.5 tsp of flour mixture until thoroughly coated. Place the butter in the bowl of a stand mixer. Beat on medium until smooth about 2 minutes. On med high speed, blend in the sugar in 2 additions, beating for 45 sec after each addition. Add the eggs 1 at a time, beating for 30 sec or until incorporated. Blend in the vanilla. On low speed beat in 1/2 of the flour mixture, the sour cream & remaining flour, mixing just until the flour is absorbed. Scatter the blueberries over the batter; use a spatula to fold them in. Place into prepared pan, smothing the surface evenly. Bake for 30 min or until the cake has risen & set & is golden brown on top. Cool completely.