Sour Cream Blueberry Cake

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   1. Set the oven at 325 degrees. Lightly butter a one-piece, straight-sided 10-inch tube pan. Cut a circle of waxed paper to fit the bottom of the pan, press it in place, then butter the paper. Dust with flour; set aside.

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   2. In a bowl, sift the flour, baking soda, and salt.

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   3. In another bowl, toss the blueberries with 2 1/2 teaspoons of the flour mixture.

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   Plump fruit makes for a berry luscious cake

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   4. In an electric mixer, cream the butter on medium speed for 3 to 4 minutes or until very creamy. Add the sugar in 3 additions, beating for 1 minute on medium-high speed after each portion. Beat in the eggs, one at a time. Blend in the lemon extract, lemon rind, and lemon juice.

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   5. On low speed, add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with flour. Scrape down the bowl often with a rubber spatula.

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   6. Remove the bowl from the mixer stand, and fold in the blueberries. Spoon the batter into the pan and smooth the top with a rubber spatula.

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   7. Bake the cake for 75 to 80 minutes or until a toothpick inserted into the center of the cake is clean or has a few stray crumbs when withdrawn. The baked cake will pull away slightly from the sides of the pan.

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   8. Set the cake on a rack to cool for 15 minutes. Carefully invert the cake onto another cooling rack, peel away the parchment paper, then invert again so the cake is right-side up.

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    1. In a small mixing bowl, combine the lemon juice and sugar. Stir well; the sugar will not dissolve.

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    2. With a brush paint the glaze over the top and sides of the warm cake, dipping into the bottom of the glaze mixture to catch the sugar with each stroke. Leave to cool completely

No additional tips available.