This recipe is from
Country Weekend Entertaining :
Seasonal Recipes from Loaves and Fishes and the Bridgehampton Inn
by Anna Pump
We serve this at breakfast and mid-afternoon with a tall glass of fresh lemonade topped with mint leaves from our garden.
2 1/4 cups fresh blueberries
16 tablespoons (2 sticks) softened butter
1 1/2 cups granulated sugar
Grated zest and juice of 2 lemons
3 eggs 3 cups flour
1 cup sour cream
1 1/2 teaspoons baking soda
2 cups confectioners' sugar
1/2 cup fresh lemon juice
Preheat the oven to 350ºF. Butter a 10-inch tube pan.
Spread the blueberries in 1 layer on a sheet pan and freeze for 1 hour. This will keep the berries from sinking to the bottom of the cake.
In a mixing bowl, beat together the butter, sugar, and lemon zest at high speed until light in color. Add the lemon juice, eggs, and 1 cup of the flour. Mix at medium speed until the batter is smooth and well blended. Add the sour cream, another cup of flour, and the baking soda. Mix at low speed until no traces of flour remain.
Combine the frozen blueberries with the remaining cup of flour. Fold this mixture into the batter, which should feel very thick.
Spoon the dough into the prepared tube pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan.
To make the glaze, mix together the confectioners' sugar and lemon juice until smooth. Drizzle over the cake. Let the cake cool completely before removing it from its pan.
Yields 16 slices.
Excerpted from COUNTRY WEEKEND ENTERTAINING by Anna Pump Copyright© 1999 by Pump/Leroy. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.