Blueberry Sour Cream Cake

• 2 cups granulated sugar
• 2 sticks (1 cup) unsalted butter
• 2 eggs, beaten lightly
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 tbsp. vanilla extract
• 1 tbsp. baking powder
• ½ tsp. salt
• ¾ cup Stonewall Kitchen Wild Maine Blueberry Jam, stirred well

Preheat over to 350°. Butter a 10” bundt pan and lightly dust the inside with flour. In a mixer, or by hand, cream sugar and butter until light and fluffy. Add eggs, blending well, and then add sour cream. Mix until combined. Gradually fold in flour, vanilla, baking powder, and salt into creamed mixture until just blended. Reserve ½ cup of batter and mix with blueberry jam. Pour ¾ remaining batter into the prepared pan, smoothing to the edges and creating a slight “trough” with a spatula. Gently spoon the blueberry mix into the batter “trough,” being careful not to touch the sides of the pan. Pour the remaining batter over the jam and smooth the top. Set pan on middle rack in oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan, and a cake tester (or toothpick) inserted in the center comes out clean. Cool on a wire rack for at least 30 minutes. Turn onto a plate, and sprinkle with confectioner’s sugar, enjoy!