Coat bottom of a 10-inch springform pan with cooking spray; line with parchment or wax paper. Coat bottom and sides with cooking spray; dust with 1 tablespoon flour.
Combine granulated sugar and butter; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg and egg white; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir well with a whisk. Combine the buttermilk, orange juice, lemon rind, and 1 teaspoon vanilla in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with the flour mixture. Fold in 1 1/2 cups blueberries. Spoon batter into prepared pan. Combine turbinado sugar and nutmeg in a small bowl; sprinkle over batter.
Bake at 350° 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Remove sides of pan.
Combine sour cream, 1 teaspoon vanilla, and yogurt. Serve cake warm or at room temperature with sour cream mixture and blueberries.
Outstanding! Have made it several times with both fresh and frozen berries. The frozen made the cake itself blue, but both were delicious. Good for breakfast/brunch or dessert. The topping is a nice finishing touch...worth the extra effort.
I made this recipe for a brunch. I forgot to make the sour cream sauce but everyone liked it anyway. I made it in a bundt pan and sprinkled the turbinado sugar in the pan before adding the batter. I also used frozen berries. Good moist cake!
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