Sour Cream Blueberry Cake

1. Position a rack in the middle of the oven and preheat to 350�F. Butter a 2.5 L nonstick or regular bundt pan 10 inches in diameter and 3 inches deep. 2. In medium bowl, sift together the flour, baking powder and salt. In a large bowl, beat the butter until light. Add sugar and beat until blended. Add the eggs, one at a time, beating well after each addition. 3. Beat in vanilla and lemon zest and then the sour cream. Reduce speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat just until combined. The batter will be thick. 4. Spoon half of the batter into the prepared pan. Sprinkle with 1 cup of the blueberries. Gently press berries into the batter. Spoon the remaining batter over the berries and then sprinkle the remaining berries over the top, again pressing them gently into the batter. 5. Bake until a toothpick inserted near the center comes out clean, about 1 hour. Transfer to a rack and let cool in the pan for 10 minutes. Invert onto the rack and let cool completely. 6. Transfer the cake to a plate. Drizzle the icing evenly over the top allowing it to run over the sides slightly. Serve immediately or cover cake and store at room temperature for up to 1 day. Lemon Icing: 1. In small saucepan over medium heat, stir together the butter and lemon juice until the butter melts. Remove from heat and let stand until cool, about 5 minutes. 2. Add the icing sugar and lemon zest to the butter mixture and whisk vigorously until smooth and thickened, about 1 minute. 3. Use within 5 minutes or the icing may become too thick to drizzle. If icing does become too thick, rewarm it for 2 or 3 seconds over low heat, whisking constantly. Makes a scant 1/2 cup.