Ingredients

Cake

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 tablespoons lemon juice (about 2 large lemons)
• 2 tablespoons lemon zest (about 2 large lemons)
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3 cups blueberries
  • If using fresh blueberries: toss with 2 tablespoons flour
  • If using frozen: do not coat with flour

Lemon Icing

• 1 ½ tablespoons butter, melted
• 2 cups powdered sugar
• ⅓ cup lemon juice
• Pinch of salt
• 1 tablespoon lemon zest

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a Bundt pan thoroughly.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, beat the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Gradually add the dry ingredients to the wet ingredients, mixing a little at a time.
7. Stir in the lemon juice, lemon zest, vanilla extract, and sour cream using a spatula or wooden spoon. Mix until just combined.
8. Gently fold in the blueberries.
9. Pour the batter into the prepared Bundt pan and spread evenly.
10. Bake for 60 minutes. Check for doneness by inserting a toothpick or knife into the center. If it comes out clean, it’s done.
    • If not, continue baking for another 10–15 minutes.
    • If the top starts to brown before the center is done, cover with foil to prevent over-browning.
    • Some ovens may require up to 20 extra minutes. Check carefully.
11. Remove from oven and allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

To Make the Icing

1. In a bowl, whisk together the powdered sugar, lemon juice, salt, and lemon zest.
2. Slowly add the melted butter and mix until smooth.
3. Let the icing cool slightly to thicken.
4. Pour over the cooled cake. Let set before slicing.

• Preheat your oven fully before baking.
• Every oven bakes differently; an oven thermometer can help ensure accuracy.
• Bundt pans vary in size and depth, which may affect baking time.
• Always check doneness with a toothpick or knife in the center.

Nutrition

Calories: 533 kcal | Carbohydrates: 82g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 247mg | Potassium: 175mg | Fiber: 1g | Sugar: 57g | Vitamin A: 700 IU | Vitamin C: 9.7mg | Calcium: 64mg | Iron: 1.8mg