Blueberry Sour Cream Pound Cake

• 2 cups blueberries
• 3 cups all-purpose flour, divided
• 1 teaspoon</

Preheat oven to 350°F. Line a 9x5-inch loaf pan with nonstick aluminum foil or lightly greased foil.

Combine blueberries and 2 tablespoons flour in a small bowl, tossing to coat.

In a medium-size bowl, combine remaining flour, baking powder, baking soda, and salt.