Makes 1 large cake

Summertime is the season to celebrate blueberry baking, and a tender, buttery Bundt cake is an ideal vehicle. Tart lime provides a counterpoint to the berries. If you want to gild the lily, serve with warm blueberry compote and whipped cream.

CAKE

Butter (for the pan)

Flour (for the pan)

1 tablespoon grated lime rind

2 tablespoons lime juice

3⅓ cups flour

¾ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1¼ cups fresh blueberries, picked over

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

5 eggs

1 cup sour cream

1. Set the oven at 350 degrees. Lightly butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.

2. In a small bowl, combine the lime rind and lime juice.

3. In a bowl, whisk the flour, baking soda, baking powder, and salt to blend them.

4. In another bowl, toss the blueberries with 1 tablespoon of the flour mixture.

5. In an electric mixer on medium-high speed, cream the butter for 3 minutes. Add the sugar in 3 additions, beating for 45 seconds after each addition. Beat in the eggs, one at a time, mixing only until incorporated.

6. With the mixer set on low speed, add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with flour. With a rubber spatula, scrape down the sides of the bowl often. Add the lime rind mixture and beat on low speed for 45 seconds.

7. Remove the bowl from the mixer stand. With a large spoon, fold in the blueberries. Spoon the batter into the pan and smooth the top with a rubber spatula.

8. Bake the cake for 1 hour, or until a skewer inserted into the center of the cake comes out clean when withdrawn. The baked cake will pull away slightly from the sides of the pan and the top will be set. Set the cake on a rack to cool for 10 minutes.

GLAZE

¼ cup sugar

⅓ cup lime juice

1. In a bowl, stir the sugar and lime juice. The consistency will be liquidy-sandy.

2. Invert the cake onto a wire rack and set the rack on a rimmed baking sheet. Stir the glaze, then brush it on the cake, dipping the brush into the glaze after each application. Use it all.

3. Let the cake stand for 2 hours before cutting into slices. Lisa Yockelson

Lisa Yockelson can be reached at Bakinggirlauthor@gmail.com.