It's been so long since I posted to my blog. I just haven't made anything blogworthy recently. It was brought to our attention at the office that we hadn't had any goodies in a while. I've had this recipe for a while waiting to try it. I have read a message board on AOL for many years. There are a lot of good cooks on there who share their recipes or share what they had for dinner, etc. There is a particularly great cook on there who posted this recipe that came from a bed and breakfast inn called the Campion House. I had frozen some fresh blueberries a while back and had all the ingredients so voila. I had lots of compliments on this, so I'd call it a winner.
LEMON BLUEBERRY SOUR CREAM CAKE
3 cups all-purpose flour
1/4 teapoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 teaspoons lemon extract
3 cups granulated sugar
1 cup sour cream
2 cups blueberries
Grease and flour tube pan. In medium bowl, sift flour, soda and salt. In large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition and 2 to 3 minutes after last addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in blueberries. Pour into prepared pan and bake at 350 degrees for 60 to 80 minutes. Cool 20 minutes in pan, then turn onto a cooling rack.
I glazed this with the juice from one lemon and about 1 cup powdered sugar