1 large cake
(for the pan)
(for the pan)
teaspoon baking soda
teaspoon salt, preferably ultra-fine sea salt
3/4 cups fresh blueberries, picked over for stems and leaves
cup (2 sticks) unsalted butter, at room temperature
1/2 teaspoons lemon extract
teaspoons grated lemon rind
tablespoon lemon juice
cup sour cream
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.
In a bowl, sift the flour, baking soda, and salt.
another bowl, toss the blueberries with 2 1/2 teaspoons of the flour
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
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.
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.
the cake for 75 to 80 minutesor
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has a few stray crumbs when withdrawn.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.
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.
cup lemon juice
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. Lisa