Blueberry Sour Cream Pound Cake With Lemon Cream

Direction :

Heat oven and prepare pans; combine dry ingredients:
Preheat oven to 325°F. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.

Cream butter, sour cream, and sugar; add vanilla:
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.

Add eggs gradually, followed by flour:
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.

Fold in berries; divide batter between pans:
Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.

Sprinkle with sanding sugar and bake; let cool:
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 lemon cream; serve with cake:
Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.