1 cup (2 sticks) unsalted butter at room temperature
2 cups sugar
6 eggs
1 1/2 teaspoon lemon extract
4 teaspoons grated lemon rind
1 tablespoon lemon juice
1 cup sour cream
Glaze:
1/3 cup lemon juice
1/3 cup sugar
Instructions
Set the oven at 325 F. Lightly butter a one-piece, straight-sided 10-inch tube pan. Cut a cirlce of waxed paper to fit the bottom of the pan, pressit in place, then butter the paper. Dust with flour; set aside.
In a bowl, sift the flour, baking soda and salt. In another bowl, toss the blueberries with 2 1/2 teaspoons of the flour mixture. 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 minutes on medium high speed after each portion. Beat in the eggs, on at a time. Blend in the lemon extract, lemon rind, and lemon juice. On low speed, add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the flour mixture. Scrape down the bowl often with a rubber spatula. Remove the bowl from the mixer stand, and fold in the blueberries.
Spoon the batter into the pan and smooth the top with the spatula. Bake the cake for 75-80 minutes or until a toothpick stuck in the middle comes our pretty much clean (or with a few stray crumbs). The baked cake will pull away slightly from the pan. Set the cake on a rack to cool for 15 minutes. Carefully invert the cake onto another cooling rack, peel away the parchment paper and turn the cake right side up.
For the Glaze: In a small mizing bowl, combine the lemon juice and sugar. Stir well; the sugar will not dissolve. 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 earch stroke. Leave to cool.
Originally Submitted
11/17/2008
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