Sour Cream Blueberry Coffee Cake

Baked this cake for breakfast this morning and brought to office to share with my colleagues. Thank Seadragon for this wonderful cake. It is really tasty...
190g butter, softened
220g caster sugar (I reduce the sugar content)
1 teaspoon vanilla extract
2 eggs
200ml-tub sour cream
300g cake flour
1/2 teaspoon bicarbonate of soda (baking soda)
125g blueberry (I added this since I have two punnets sitting in the fridge)

1. Preheat oven to 180°C. Grease a 22cm or 23cm bundt tin well with extra butter. Sift flour and soda.
2. Cream softened butter and sugar until pale and fluffy. Beat in vanilla. Add eggs, one at a time, and beat in well. Stir in sour cream and sifted flour mixture.
3. Spread batter into the prepared tin. Bake for about 40 minutes, or until cooked when tested with a skewer.
4. Stand cake for 5 minutes in tin before turning out onto a wire rack to cool.