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

Coat berries with 1/3 cup flour (important) and set aside. Cream butter and sugar; beat in eggs. Add the sour cream and grated lemon rind. Mix remaining flour with baking powder, spices and seasonings; stir into egg mixture. Fold in the blueberries.

Pour batter into well buttered Bundt pan and bake at 350 degrees for 1-1 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 powdered sugar. Yield: Serves 8-12.