Blueberry Sour Cream Cake
Brush a 10″ bundt pan with melted butter and sprinkle with turbinado sugar. Preheat oven to 325°. Combine flour, baking powder, soda and salt in a bowl. In a stand-mixer bowl (or regular bowl and hand-held mixer), add sugar, softened butter and lemon zest. With paddle attachment, cream butter on high speed until very light, approx. 6 min, scraping paddle and sides of bowl often. Beat in eggs, one at a time. Add vanilla. Mix. Add approx. 1/3 dry ingredients and half of sour cream. Mix and repeat until all are added. Do not over mix. Fold in blueberries by hand. Gently spoon into pan. Bake 75 min until a toothpick comes out clean. Cool for 10 min, invert onto a platter.
Basil Blueberry Sauce
In a pot, combine all, simmer 10 min, remove basil, blend with a hand blender or processor, strain and serve./p
With a whisk attachment, whip heavy cream and sugar to soft peaks. Serve a slice of cake drizzled with sauce and a dollop of whipped cream. Garnish with basil and a few blueberries.
* For a spin on this cake, substitute fresh, diced peaches or apricots for blueberries. Try orange zest instead of lemon zest.
** To make this recipe gluten-free friendly, use gluten-free flour.