Sour Cream Blueberry Cake

This blueberry cake recipe from Cakes, Cupcakes & Cheesecakes is one of the tastiest cakes I have ever eaten. I've been meaning to share this recipe since starting Lisa's Kitchen, but I say better late than never and here you be. If I have the time to bake and share with friends, I often choose this cake. It is moist, with a hint of dryness, and every blueberry filled bite will have you craving for more. It's surprising easy to make, but it's so good you would think it must have cost the baker hours in the kitchen.

Sour Cream Blueberry Cake

For the cake:

3 cups of unbleached white flour
1 tablespoon baking powder
1/2 teaspoon of salt
6 tablespoons of butter - at room temperature
1 1/3 cups of sugar
2 large eggs
2 teaspoons of vanilla
1 teaspoon of grated lemon zest
1/4 cup of sour cream
3/4 cup of milk
2 cups of fresh or frozen blueberries

Confectioners' sugar lemon glaze:

1/4 cup of unsalted butter
1 tablespoon of water
1/2 cup of icing sugar

Butter a 10 inch bundt pan and set aside.

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 well blended. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla 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 until just combined. The batter should be quite thick.

Spoon half of the batter into the prepared pan. Sprinkle with 1 cup of the blueberries. Gently press the berries into the batter. Spoon the remaining batter over the berries and then sprinkle the remaining berries over the top, again pressing them gently into the batter.

Bake in a preheat 350 degree oven for about 1 hour or until a cake tester or toothpick inserted into the centre of the cake comes out clean. Transfer to a rack and let cook in the pan for about 10 minutes. Invert onto the rack and let cool completely.

Transfer the cake to a plate.

Prepare the glaze. In a small saucepan over medium heat, stir together the butter and water until the butter melts. Remove from the heat and let cool for about 5 minutes. Stir in the icing sugar and whisk vigorously until smooth and thickened - about one minute.

Drizzle the icing evenly over the top, allowing it to run over the sides slightly. Makes one 10 inch cake.