- 12
Ingredients
- 1/2 cup Brown sugar - packed
- 1/2 cup chopped pecans
- 1 tsp. ground cinnamon
- 2 cups fresh or frozen blueberries
- 1 1/2 cups Plus 2 tablespoons Flour - divided
- 1 tsp. Baking powder
- 1/4 tsp. salt
- 1 1/2 cups sugar + more for coating pan
- 1 cup unsalted butter - room temp zest of lemon
- 2 eggs
- 1 8 oz container of sour cream
- 2 tsp. Vanilla
- XXXX sugar for dusting
Preparation
Step 1
Preheat oven to 350.
In a small bowl, combine brown sugar, pecans & cinnamon & set aside. In a separate small bowl, combine blueberries with 2 tablespoon flour & set aside. In a third small bowl, stir together remaining 1 1/2 cups of flour, baking powder & salt & set aside. Grease a tube pan. Dust with enough granulated sugar to lightly coat the interior.
In a mixing bowl, using electric beaters, cream butter with 1 1/2 cups granulated sugar. Add lemon zest. Beat in eggs, one at a time, scraping down sides of bowl after each addition. Beat in the sour cream and vanilla extract, mixing well. Add flour mixture in 2 additions and beat until combined, then beat for an additional 30 seconds. Gently fold in blueberries.
Spread half batter in the pan. Sprinkle with half the brown sugar mixture. Spread remaining batter in the pan and top with remaining brown sugar mixture. Use knife or small spatula to gently swirl brown sugar mixture into batter.
Bake about 1 hour or until cake tester inserted into the cake comes out clean.
Cool in pan 20-30 minutes then carefully run a small spatula between the cake and the pan to make sure no berries have stuck. Invert the cake onto a serving platter.
Immediately before serving, dust with XXXX sugar shaken through a sieve or flour sifter.