{valarie's blueberry sour cream pound cake}
3 1/4 cups flour plus 2 TBSP
1 tsp. salt
3 sticks butter, softened
1/2 cup sour cream
2 cups sugar
1 tsp. vanilla
9 eggs, at room temperature
2 cups fresh blueberries
4 TBSP coarse sanding sugar
preheat oven to 325 degrees. Butter 2 5x9 loaf pans.
in a large bowl, cream together butter, sour cream & sugar until light & fluffy. about 5 minutes. scrape down sides of bowl & add vanilla. turn the mixer down to medium & add the eggs one at a time.
in a separate bowl, whisk together 3 1/4 cup flour & salt. add flour mixture into your other bowl in 4 additions. lightly mixing between each addition.
toss the blueberries in the remaining 2 TBSP flour & fold into the batter. divide the batter between the 2 pans & smooth the tops of batter. sprinkle 2 TBSP sanding sugar onto the top of each loaf. Bake for 55-65 minutes or until a cake tester comes out with just crumbs. let cool in pans at least 15-20 minutes. turn out of pans & let cool completely on wire racks.
{Lemon Cream Topping}
1 cup heavy cream
2-3 TBSP powdered sugar
2 tsp. lemon zest
beat together to form soft peaks. spoon on top of cooled pound cake.
(remember the previous post about adding softened cream cheese to help the cream hold it's shape)
