Blueberry-Sour Cream Pound Cake
- 3 ¼ cups flour plus 2 tablespoons
- 1 tablespoon coarse salt
- 3 sticks unsalted butter, MUST be at room temperature
- ½ cup sour cream
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large eggs, MUST be at room temperature
- 2 cups blueberries
- 4 tablespoons sanding sugar
lightly beat eggs in a separate bowl then add to sugar mixture in 4 additions, mixing thoroughly after each addition and scraping down sides. reduce speed to low, add flour mixture in 4 additions, mixing until just incorporated.
toss blueberries in the 2 tablespoons of flour and fold into batter. divide batter between pans and distribute evenly and smooth tops. sprinkle 2 tablespoons sanding sugar over each cake. bake until a tester inserted into the center of each cake comes out clean, about 65 minutes. let cool in pans on a wire rack for 30 minutes. remove from pans, and let cool completely on wire rack.
*lemon cream topping:
combine 1 cup heavy cream, 1 tablespoon confectioners’ sugar, and 2 teaspoons lemon zest in a bowl. beat until soft peaks form.