Blueberry Sour Cream Cake With Basil-blueberry Sauce

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 tablespoons unsalted butter, melted
• 2 tablespoons turbinado sugar
• 2 1/2 cups unbleached flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups sugar
• 1 cup unsalted butter, softened
• 1 tablespoon lemon zest
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream (i tested using nancy's whole milk yogurt because i didn't know i was out of sour cream!)
• 2 cups fresh blueberries (read *note)
• 1/2 cup freshly squeezed orange juice
• 1 teaspoon lemon, zest*
• 1 tablespoon jam (i used strawberry jam-that's all i had.)
• 1 tablespoon sugar
• 2 cups fresh blueberries
• 8 -10 fresh basil sprigs (*fresh* only!)
• heavy whipping cream
• raw sugar
• fresh basil
• whole blueberries

Recipe

• 1 preheat oven to 325 degrees.
• 2 cake: brush a 10" bundt pan with melted butter and sprinkle with turbinado sugar.
• 3 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, approximately 6 min, scraping paddle and sides of bowl often.
• 4 beat in eggs, one at a time. add vanilla. mix. add approximately 1/3 dry ingredients and half of sour cream. mix and repeat until all are added. do not over mix.
• 5 fold in blueberries by hand then gently spoon into pan.
• 6 bake 75 minutes until a toothpick comes out clean.
• 7 cool for 10 min, invert onto a platter.
• 8 blueberry-basil sauce: in a pot, combine all ingredients, simmer 10 minutes.
• 9 remove basil sprigs, blend sauce with a hand blender or processor, strain (i used the back of a spoon to help pass the berries through the strainer); cool to room temperature and serve.