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Blueberry Cake

2 1/2 cups unbleached flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
2 sticks butter, room temperature 
1 1/4 cups sugar 
1 teaspoon vanilla 
1/2 teaspoon grated lemon peel 
2 large eggs 
1 cup sour cream 
Blueberry Filling 
2 tablespoons sugar 
1 cup blueberries 
1/2 cup chopped walnuts 
1 tablespoon sugar 
1/4 teaspoon ground cinnamon 

Stir together flour, baking powder and soda. In large bowl beat together butter, 1 1/4 cups sugar, vanilla and lemon peel. Beat in eggs one at a time, beating well after each addition. Beat in sour cream until well blended. At low speed gradually beat in flour mixture until blended. Spoon about one-third of batter into greased and floured 9-inch tube pan. Sprinkle with one-half of the Blueberry Filling (below). Repeat layers. Spread with remaining batter. Sprinkle with Topping (below). Bake on rack below center in a preheated 350 oven until a cake tester inserted in center comes out free of batter.

Cool on a wire rack for 5 minutes. Loosen edges and around tube and turn out on rack to cool completely. Invert on a cake platter.

Blueberry Filling: Stir together 2 tablespoons sugar, 1 cup blueberries and 1/2 cup chopped walnuts.

Topping: Stir together 1 tablespoon sugar and 1/4 teaspoon ground cinnamon.