Blueberry Pound Cake with Lemon Cream

We've dressed up a classic pound cake with blueberries, sour cream, and a lemon-cream topping.

For the Cake:
1 lb (3¼ cups) + 2 Tbsp. all-purpose flour, unbleached
1 Tbsp. coarse sea salt
3 sticks butter, softened
½ cup sour cream
2 cups sugar
1 tsp. pure vanilla extract
9 large eggs, at room temperature
2 cups blueberries
2 Tbsp. sanding sugar

For the Topping:
1 cup heavy cream
1 Tbsp. confectioners' sugar
2 tsp. lemon peel, freshly grated

Preheat oven to 325°F. Butter two 5x9” loaf pans.

Combine 3¼ cups flour and salt in a bowl.

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.

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 Tbsp. flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.

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.

Make the lemon cream: Combine heavy cream, confectioner’s sugar, and lemon peel, freshly grated in a bowl. Beat until soft peaks form.

Makes 2 cakes.