Recipes posted on January 24, 2012 13:17
2 1/2 cups flour 2 cups sugar 2 teasp baking powder
1/2 teasp salt 4 eggs, room temp 1 cup unsalted butter, softened
1 cup sour cream 1 Tablsp fine grated lemon zest 1 teasp vanilla
2 cups fresh or frozen blueberries 2 Tablsp confectioners sugar
In a large bowl, whisk together flour, sugar, baking powder and salt. Add
in the eggs, butter, sour cream, lemon zest and the vanilla....blend well with
an electric mixer for 1 minute. Scrape the bowl well, then blend another 2 minutes
on high speed. Gently stir in half of the blueberries. Spread batter into a 10"
bundt pan, sprayed with no stick baking spray with flour. Top with the remaining
berries. Bake at 350 for 60 minutes or until a piece of uncooked spaghetti inserted
in the center comes out clean. Cool on a wire rack for 20 minutes, then invert and
cool completely. Dust with sugar before serving.
ALTERNATE: Use fine grated lime zest and fresh raspberries!
Lime Dripping Icing: 2 1/2 cups confectioners sugar 2 Tablsp lime juice
2 Tablsp unsalted butter, melted/cooled 1 teasp fine grated lime zest
Blend well, drizzle over the cake.