A lovely cake for tea time or anytime. If you prefer a plain pound cake, just leave out the berries. If you’re cutting down on sugar, you can skip the glaze.

Yields 1 loaf cake

Cake

12 T (6 oz) unsalted butter, at room temperature
1 1⁄4 c sugar
1⁄2 t kosher salt
3 eggs, at room temperature
1 1⁄2 c all-purpose flour
1⁄2 t baking powder
1⁄4 t baking soda
1⁄2 c sour cream
2 t vanilla bean paste, or extract
1 cup blueberries, fresh or frozen

Glaze

1 c confectioners’ sugar
1-2 T heavy cream or milk

Preheat oven to 350 degrees. Butter and flour a 9” x 5” loaf pan.

Cream the butter, sugar, and salt in the bowl of a mixer fitted with the paddle attachment, for 6 minutes, until very light and fluffy. Scrape down the sides of the bowl one or two times to make sure you’re getting all the butter off the bottom of the bowl and your mix is homogeneous. With the mixer on medium, add eggs one at a time, again scraping down the bowl as needed.

Combine the flour, baking powder, and baking soda in a bowl. Remove 2 tablespoons of the flour mixture and toss with the blueberries in a small bowl. This flour coating will help mitigate the problem of berries sinking to the bottom of the cake.

In a measuring cup, combine the sour cream and vanilla. With the mixer on low, add the flour and sour cream mixtures alternately to the batter, beginning and ending with the flour. Fold in the floury blueberries. Pour batter into the pan, smooth the top, and bake for 60-70 hour, until a cake tester comes out clean.

For the glaze, combine confectioners’ sugar and cream or milk in a bowl. Whisk until smooth. If too thick, add a little more cream. If too thin, add more sugar. Pour over the top of the cooled cake, allowing it to drizzle down the sides.

Glazed Blueberry Pound Cake