Ingredients
- 1 cup heavy cream
- 1 pound (3 1/4 cups), plus 2 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- 1 tablespoon confectioners
- 3 stick softened unsalted butter, plus more for pans
- 2 teaspoon lemon zest
- 1/2 cup sour cream
- 2 cup sugar
- 1 teaspoon pure vanilla extract
- 9 teaspoon large, room-temperature eggs
- 2 cup blueberries
- 2 tablespoon sanding sugar
Preparation
Baking Directions:
1.Preheat oven to 325 degrees.
Butter two 5-by-9-inch loaf pans.
Combine 3 1/4 cups flour and salt in a bowl.
2.Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes.
Scrape down sides of bowl.
Reduce speed to medium, and add vanilla extract.
3.Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides.
Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
Toss blueberries in remaining 2 tablespoons flour; fold into finished batter.
Divide batter between pans.
Tap on counter to distribute; smooth tops.
4.Before baking, sprinkle sanding sugar over each cake.
Bake until a tester inserted into 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.
5.Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl.
Beat until soft peaks form.
Tips:
Original recipe: Blueberry-sour cream pound cake
