Ingredients Jump to Instructions ↓

  1. 1 pound (3 1/4 cups), plus

  2. 2 tablespoons all-purpose flour

  3. 1 tablespoon coarse salt

  4. 3 sticks softened unsalted butter, plus more for pans

  5. 1/2 cup sour cream

  6. 2 cups sugar

  7. 1 teaspoon pure vanilla extract

  8. 9 large, room-temperature eggs

  9. 2 cups blueberries

  10. 2 tablespoons sanding sugar

  11. 1 cup heavy cream

  12. 1 tablespoon confectioners' sugar

  13. 2 teaspoons lemon zest

Instructions Jump to Ingredients ↑

  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.


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