Blueberry-Sour Cream Pound Cake with Lemon Cream

The creaming step is apparently very important in this recipe....some reviewers on the website said they didn't cream the butter/sour cream/sugar for the entire 8 minutes and they said that the butter separated a little during baking, making a pool of butter at the top of the loaf.....so make sure you cream those ingredients for the whole 8 minutes.  : )  This cake is really nice and moist.  If you happen to prefer sweeter cream, simply add more sugar.   

Blueberry-Sour Cream Pound Cake with Lemon Cream

1 pound (3 1/4 cups), plus 2 Tbsp all-purpose flour
1 tsp salt
3 sticks softened unsalted butter, plus more for pans
1/2 C. sour cream
2 C. sugar
1 tsp pure vanilla extract
9 large, room-temperature eggs
2 C. blueberries
2 Tbsp sanding sugar, optional

For the Topping:
1 C. heavy cream
1 Tbsp confectioners' sugar
2 tsp lemon zest

Preheat oven to 325°.  Butter two 9x5-inch loaf pans.  Combine 3 1/4 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 tablespoons 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, confectioners' sugar, and lemon zest in a bowl.  Beat until soft peaks form.
Serve slices of cake with a dollop of cream.

Recipe from MarthaStewart.com