Preparation

• Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing and flouring it. This will ensure that your cake does not stick to the pan.
• In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk them together until well combined and set aside.
• In another bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer. Beat until the mixture is light and fluffy.
• Add in the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract, 1/2 cup of sour cream, and the zest and juice of 1 lemon until well incorporated.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain a tender crumb.
• Gently fold in 1 cup of blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, add them directly without thawing.
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
• Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
• Once baked, allow the cake to cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
• Serve the cake warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.