Gotta Have a...Bundt?

Recently, I had one of those "I want to use that pan" moments. Maybe you aren't a person who has acquired a bizarre number of specialized kitchen items, and you don't have these moments. I do. The pan in question was a kinda-vintage butter yellow enameled Bundt pan, acquired either at a yard sale or at the free table in my old apartment building in Hyde Park. Either way, not exactly an investment - but I've had it for a while and had never used it. I also was getting some grief for not baking anything for the office recently, and on top of that - there were little hints of spring here in Seattle. Nothing really dramatic, but enough to trigger my craving for things involving either berries or lemon or both. (This recipe technically uses berry preserves, but I bet if berries were actually in season they might be juicy enough to be smushed up and used on their own.) I had been meaning to look for something...and then one morning in my inbox, via the Food&Wine Daily, there it was: Blueberry Sour Cream Coffee Cake!

Blueberry-Sour Cream Coffee Cake (adapted from Food & Wine Online) [*note from your blogger: this link is a little fluky lately, but I'll give it a try*]

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 sticks (1/2 lb) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup sour cream
1 Tbsp pure vanilla extract
3/4 cup blueberry preserves, plus 1 Tbsp melted preserves
Confectioners' sugar, for dusting

Preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Beat in the dry ingredients just until incorporated. [*note from your blogger: USE CAUTION if using a stand mixer. I'd gotten used to recipes formatted for stand mixers, but I don't think this was because my cake had definitely been beat a little two much....cue my father's bad pun about black-and-blue and blueberries here*]
Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough. [*note from your blogger: this is tricky. Beware. Mine was a teeny bit messy. Still tasted fine though!*]
Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, remove the pan and let cool completely. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve. [*note from your blogger: I was making this for the office and my colleagues have been leaning towards slightly healthier things of late, so I skipped the frosting. It was still tasty, and somewhat morning-snack-friendly*]