Blueberry Cardamom Spice Cake

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

3 large eggs

2 cups all-purpose flour (plus 1 tablespoon to toss with blueberries)

1 cup sour cream

2 teaspoons baking powder

1 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon salt

1 1/2 cups fresh or thawed frozen blueberries, well-drained

Powdered sugar, and additional blueberries, if desired, or see sugar glaze recipe below

Heat oven to 350° F.  Grease and flour 12-cup Bundt or tube pan.

Combine butter, sugar, and brown sugar in bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add 1 egg at a time, beating well after each addition.  Add all remaining ingredients except blueberries and powdered sugar.  Continue beating, scraping bowl often, until well mixed.  Toss 1 1/2 cups blueberries with remaining 1 tablespoon flour; gently stir into batter.

Spread batter evenly into prepared pan.  Bake 45-55 minutes, or until toothpick inserted in center comes out clean.  Cool 15 minutes in pan; remove from pan.

Sprinkle with powdered sugar and garnish with additional blueberries, if desired – or top with sugar glaze.

Serves 12.

From Land O’Lakes website

Sugar Glaze

1 1/2 cups confectioners' sugar, sieved to remove any lumps

3 to 4 tablespoons milk or water

2 teaspoons vanilla extract (optional)

Place the sugar in a medium bowl, and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.  Drizzle on top of cake.