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Sour Cream-Blueberry Cake

Sarah Tenaglia
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Servings 10

Ingredients
  

CAKE

  • 3 Cups All-purpose Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoon Salt
  • 6 Tablespoons Unsalted Butter at room temperature
  • 1 1/3 Cups Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Grated Lemon Zest
  • 1/4 Cup Sour Cream
  • ¾ Cup Milk
  • 2 Cups Fresh or Frozen Blueberries

CONFECTIONERS' SUGAR ICING FLAVORED WITH LEMON

  • ¼ Cup Unsalted Butter
  • 1 Tablespoon Water
  • 1/2 Cup Cup Confectioners’ sugar

FLAVORING OPTIONS

  • 1 Tablespoon fresh lime or lemon juice
  • 1/2 teaspoon grated lime or lemon zest

Instructions
 

CAKE

  • Position a rack in the middle of an oven and preheat to 350 F. Butter a 2 ½ quart nonstick or regular Bundt pan (10-inches in diameter and 3 inches deep).
  • In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Add the sugar and beat until blended. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest and then the sour cream. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat just until combined. The batter will be very thick.
  • Spoon half of the batter into the prepared pan. Sprinkle with 1 cup of the blueberries. Gently press the berries into the batter. poon the remaining batter over the berries and then sprinkle the remaining berries over the top, again pressing them gently into the batter.
  • Bake until a toothpick inserted near the center comes out clean, about 1 hour. Transfer to a rack and let cool in the pan for 10 minutes. Invert onto the rack and let cool completely.
  • Transfer the cake to a plate. Drizzle the icing evenly over the top, allowing it to run over the sides slightly. Serve immediately, or cover with a cake dome and store at room temperature for up to 1 day.

CONFECTIONERS’ SUGAR ICING FLAVORED WITH LEMON

  • In a small saucepan over medium heat, stir together the butter and water until the butter melts. Remove from the heat and let stand until coo, about 5 minutes.
  • Add the sugar to the butter mixture and whisk vigorously until smooth and thickened, about 1 minute. Use within 5 minutes, or the icing may become too thick to drizzle. If the icing does become too thick, rewarm it for 2 or 3 seconds over low heat, whisking constantly.

FOR LIME OR LEMON FLAVOR OPTION

  • Use 1 tablespoon fresh lime or lemon juice in place of the water and add ½ teaspoon grated lime or lemon zest with the confectioners’ sugar.

Notes

Makes 1 – 10inch cake