5 eggs
1 2/3 c. sugar
1 1/4 c. unsalted butter
2 tbsp. kirsch
2 c. plus 8 tbsp. cake flour
1 tsp. baking powder
1/2 tsp. salt
2 c. blueberries

Use food processor. Cut butter into tablespoonful - size pieces at room temperatures. If using frozen blueberries, thaw and drain well. Generously butter a 9 cup bundt pan; dust with flour and shake out excess. Using steel knife, blend eggs and sugar until smooth and thick, about 1 minutes, stop once to scrape bowl. Add butter pieces and kirsh until fluffy, about 1 minutes. Add 2 cups plus 6 tablespoonfuls flour, baking powder and salt; blend in using 2 on/off turns. Toss remaining 2 tablespoonfuls flour with the berries in large bowl. Fold batter into berries using a rubber spatula. Transfer mixture to prepared pan. Spread evenly; place pan on center rack of cold oven. Turn oven to 300 degrees. Bake until tester comes out clean about 1 hour and 25 minutes. Cool in pan 5 minutes. Invert one rack and cool completely. Serve at room temperature.