Sour Cream Blueberry Cake

   So moist and tender!  The farmers' market is brimming with fresh blueberries this time of year, but this can easily be made with frozen blueberries.  Substitute raspberries or blackberries, or do a mix of all three - Triple Berry Sour Cream Cake.  I would not use strawberries as they can be watery.  This is a great do-ahead breakfast that allows overnight guests to serve themselves.

2 sticks butter, room temp
3 cups sugar
6 egg yolks
4 egg whites, beaten to stiff peaks
1 cup sour cream
2 tsp vanilla extract
1/2 tsp baking soda
3 cups flour
2 cups blueberries, raspberries, blackberries or in combination

Turn oven on to 350. Liberally grease ( I use Pam for Baking) a 10 cup bundt pan or tube pan.  In the bowl of a stand mixer, cream the butter.  Add the sugar, scraping down the sides.  Add the egg yolks one at a time, scraping down the sides.  In a bowl, combine the sour cream, vanilla and baking soda.  Add the sour cream mixture alternating with the flour mixture: flour, cream, flour, cream, flour.  The batter will be heavy and slightly grainy looking.  By hand, fold in the beaten egg whites in two additions.  The batter will be shiny and much lighter.  Gently fold in the berries.  Spoon mixture into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.  The top will get a "puffed crust" that is sooo hard not to nibble off while the cake cools.  Allow to cool in pan for an hour, then invert onto a wire rack to finish cooling.  Depending on how big you slice it, you can get up to 24 pieces.  My family gets about 16!