Sour Cream & Blueberry Pound Cake

Blueberries are a "super food", or rather any berry is. They can reduce your odds of heart disease, cancer, Alzheimer's, and are full of anti-oxidants, hence why they can reduce cancer odds. It's important to eat them regularly, frozen or fresh are the best. I found this recipe from the lovely Martha Stewart. (Okay maybe not lovely but she does have some cool stuff). It fulfills your need for "super food" and your sweet tooth. And when I say pound cake a slice is all you need because it really does feel like you are eating a pound. So make sure you share!

3 1/4 c all purpose flour
1 T salt
3 sticks unsalted butter
1/2 c sour cream
2 c sugar
1 t vanilla
9 eggs
1 c blueberries
1 T flour

Preheat oven to 325. Butter two 5x9 loaf pans. Combine flour and salt in a bowl. Cream butter, sour cream and sugar with a mixer on high until pale and fluffy, for 8 minutes. Reduce speed and add vanilla. Lightly beat eggs and add in four additions, mixing thoroughly after each. Reduce speed to low and add flour mixture in four additions mixing until just incorporated. Add 1 T flour and blueberries and blend. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake for 65 minutes or until toothpick comes out clean. Let cool in pan for about 30 minutes. Makes 2 cakes.