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1
Preheat oven to 350.
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2
Coat bottom of a 10-inch spring form pan with cooking spray, line with parchment or wax paper.
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3
Coat bottom and sides with cooking spray; dust with 1 T.
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4
flour.
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5
Combine granulated sugar and butter; beat with a mixer at medium speed until well blended (about 5 minutes).
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6
Add egg and egg white; beat well.
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7
Lightly spoon flour into dry measuring cups; level with knife.
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8
Combine flour, baking powder, baking soda and salt in a small bowl; sir well with a whisk.
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9
Combine the buttermilk, orange juice, lemon rind and 1 t.
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10
vanilla in another small bowl.
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11
Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with the flour mixture, Fold in 1 1/2 cups blueberries.
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12
Spoon batter into prepared pan.
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13
Combine turbinado sugar and nutmeg in a small bowl; sprinkle over batter.
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14
Bake at 350 for 40 minutes or until toothpick inserted comes out clean.
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15
Cool in pan 10 minutes on wire rack.
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16
Remove sides from pan.
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17
Combine sour cream, yogurt, and 1 t.
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18
vanilla.
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19
Serve cake warm or at room temperature with sour cream mixture and a sprinkling of blueberries.
