Preparation time: 20 minutes; Baking time: 50-70 minutes; Makes: one 9 x 5 inch (23 x 13 cm) cake

Ingredients 

• 250g (2 cups, 9oz) all-purpose flour
• 2 teaspoons baking powder
• 225g ( 1 cup + 2 tablespoons, 8oz) sugar
• 225g (1 cup, 2 sticks) butter, room temperature (I used 180g butter & 45g margarine)
• 4 eggs, room temperature
• 60ml (¼ cup) sour cream, room temperature
• 1 cup blueberries

Instructions

1. Sift or whisk the flour and baking powder. Stir in the blueberries and set aside. Grease and flour or grease and line a 9 x 5 inch (23 x 13 cm) loaf pan. Preheat the oven to 325ºF (160ºC) ten minutes before using.
2. Cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time and beat until fully incorporated.
4. Alternately fold in the flour and sour cream in two batches. Transfer the batter to the prepared pan and bake 50-70 minutes or until a skewer inserted in the middle  comes out clean. Leave in the pan for 15 minutes then transfer to a cooling rack. Dredge cool cake with confectioners sugar.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325ºF (160ºC) for 70 minutes. 
2. The traditional pound cake does not use baking powder and it gives a dense cake. I wanted mine light and fluffy, so I added baking powder.
3. Last Updated: April 01, 2019

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