Categories: cake

Ingredients

• 1 cup unsalted butter, room temperature, plus more for pan
• 2 1/2 cups all-purpose flour, plus 1 tsp. for blueberries and zest, plus more for dusting
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries
• 2 Tbsp. finely grated lemon zest
• Confectioners' sugar, for dusting, optional
• Whipped cream, optional for serving
• Fresh berries, optional for serving

Directions

1. Heat oven to 350 degrees, with rack on bottom shelf. Thoroughly grease a 12-cup Bundt pan with bitter; dust with flour, tapping out excess.
2. In a medium bowl, whisk together 2 1/2 cups flour, baking powder and salt. With an electric mixer on high speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in 3 batches, alternating with two batches of sour cream and beating until just combined. Toss blueberries and zest with remaining 1 tsp. flour, gently fold into batter
3. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until cake tester comes out clean, 60 to 70 minutes.
4. Transfer pan to wire rack to cool 20 minutes. Turn out cake onto rack to cool completely (Cake can be stored at room temperature, wrapped in plastic, up to 3 days.) Dust with confectioners’ sugar before serving, if desired. Serve with whipped cream and fresh berries.

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