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Lemon Blueberry Cake
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2-1/4 cups fresh blueberries
1 cup softened butter
1-1/2 cups sugar
Grated zest and juice of 2 lemons
3 eggs
1 cup sour cream
1-1/2 tsp. baking soda
3 cups flour
GLAZE:
2 cups confectioners' sugar
1/2 cup fresh lemon juice
Preheat the oven to 350°F. Butter a 10-inch tube pan.
Spread the blueberries in 1 layer on a sheet pan and freeze for 1 hour. This will keep the berries from sinking to the bottom of the cake.
In a mixing bowl, beat together the butter, sugar, and lemon zest at high speed until light in color. Add the lemon juice, eggs, and 1 cup of the flour. Mix at medium speed until the batter is smooth and well blended. Add the sour cream, another cup of flour, and the baking soda. Mix at low speed until no traces of flour remain.
Combine the frozen blueberries with the remaining cup of flour. Fold this mixture into the batter, which should feel very thick.
Spoon the dough into the prepared tube pan. Bake for 1 hour, or until a toothpick inserted comes out clean.
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