3 cups all-purpose flour
3 tsp baking powder ……………...1 tsp EACH baking soda AND salt
12 TB butter, softened ………......…1-2/3 cups sugar
4 eggs…………………………….....2 tsp pure vanilla extract
8 oz sour cream ………………...… 1/4 tsp nutmeg
2 cups fresh blueberries, rinsed, picked over, stems removed
Heat oven to 350°. Grease and flour a Bundt cake pan (10-12 cup size). … In a bowl, combine the flour, baking powder, soda, nutmeg and salt. Set aside.
In a large mixing bowl with electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each additon. Beat in the vanilla. Slowly beat in the flour mixture, alternating with the sour cream. Blend well. Gently fold in the blueberries.
Bake for 50- 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake. Cool ~ Drizzle icing over top and down sides
COLANADE ICING
4-1/2 cups sugar …………………...1 cup water
1/3 cups powdered sugar ……...... 6 TB white corn syrup
6 egg whites, beaten stiff
Mix sugar, water and corn syrup in saucepan; cook to soft-ball stage (238 on candy thermometer). Slowly add to stiffly beaten (but not dry) egg whites, while electric mixer is running ~ beat thoroughly until icing is like cream. Add powdered sugar. This is a soft-on-the-outside, crusty-on-the-inside icing.