1 cup butter, room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla
3/4 cup sour cream
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 2/3 cups flour
1 1/2 cups blueberries (fresh or frozen and thawed)
2 tablespoons butter, melted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1–2 tablespoons milk
Preheat oven to 350°F.
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
Turn mixer to low and mix until the flour until just combined.
Fold in the blueberries.
Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.
In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.
Drizzle the icing on the cake when mostly cooled.