Blueberry Sour Cream Cake

Makes 1 large cake ( you can use either bundt or traditional straight side tube pan)

BATTER:

3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt, preferably ultra-fine sea salt
1 3/4 cups fresh blueberries, picked over for stems and leaves
1 cup (2 sticks) unsalted butter, at room temperature
2 cup s sugar
6 eggs
1 1/2 teaspoons lemon extract
4 teaspoons grated lemon rind
1 tablespoon lemon juice
1cup sour cream

Set the oven at 325 degrees. Lightly butter a 10-inch tube pan. 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 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.

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.

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.

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for 75 to 80 minutes or until a toothpick inserted into the center of the cake is clean or has a few stray crumbs when withdrawn.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.

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


GLAZE:

1/3 cup lemon juice
1/3 cup sugar

In a small mixing 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 each stroke. Leave to cool completely