3 c. blueberries
2 c. all-purpose flour
1/4 lb. butter
1 1/2 c. sugar
2 eggs, beaten
1 c. sour cream
Rind of one lemon
1 tbsp. baking powder
1 tbsp. cinnamon & cloves mixed
1/2 tsp. salt

Coat berries with 1/2 cup flour and set aside. Cream sugar and butter. Beat in eggs, then the sour cream and grated lemon rind. Mix remaining flour with baking powder, spices and salt and stir into egg batter.

Fold in coated blueberries. Pour batter into well-buttered Bundt pan and bake at 350 degrees for 1 to 1 1/2 hours, or until fork comes out clean. Cool for 10 minutes in pan, then turn onto cake rack. When cake is cool, sprinkle top with sprinkled sugar.

Serves 8 to 12.