Let’s dive into the fun part — bringing this cake to life!

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually mix in the flour mixture, alternating with the sour cream, beginning and ending with the flour. Mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix. Pour the batter into the prepared pan.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. While the cake cools, whip the heavy cream until soft peaks form. Spread over the cooled cake or serve alongside each slice.

Baking this cake is a sensory experience, much like my abuela’s kitchen, where aromas guided us more than timers.