This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.
Category: not set
Cuisine: not set
2 1/2 cups all-purpose flour
1 teaspoon all-purpose flour, for blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter room temperature
1 cup light brown sugar packed
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
2 lemons juice of
2 -3 cups icing sugar
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