1/2 c. butter
1 c. sugar
1/2 tsp. vanilla
3 eggs
1 1/2 c. all-purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 c. dairy sour cream
1/2 c. fresh or frozen blueberries

Bring butter, eggs, and sour cream to room temperature. Combine flour, baking powder, and baking soda. In a bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often. Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined. Add blueberries, beating on low speed for 30 seconds. Pour into a greased and floured 8 x 4 x 2 inch or 9 x 5 x 3 inch loaf pan. Bake in a 325 degree oven for 60 to 75 minutes or until a toothpick comes out clean. Cool on a rack 10 minutes. Remove from pan. Cool. Serves 10.