Ingredients
U.S. Metric Conversion chart
Cake:
1 pound(s) (3 1/4 cups) all-purpose flour
2 tablespoon(s) all-purpose flour
1 tablespoon(s) coarse salt
3 stick(s) softened unsalted butter, plus more for pans
1/2 cup(s) sour cream
2 cup(s) sugar
1 teaspoon(s) pure vanilla extract
9 large room-temperature eggs
2 cup(s) blueberries
2 tablespoon(s) sanding sugar
Topping:
1 cup(s) heavy cream
1 tablespoon(s) confectioners' sugar
2 teaspoon(s) lemon zest
Directions
1. Preheat oven to 325 degrees F. Butter two 5- by 9-inch loaf pans. Combine 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.
