Name: Lemon Blueberry Bundt Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 12
Ingredients: 2 3/4 cup flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 cup butter; 2 cup sugar; 4 large eggs; 3 tbsp lemon juice; 2 tbsp lemon zest; 1 tsp vanilla; 1 cup sour cream; 3 cup blueberries; 1 tbsp butter; 1 cup powdered sugar; 3 tbsp lemon juice; pinch salt; 1 tbsp lemon zest

Instructions

Preheat the oven to 350 degrees. Grease and flour a Bundt pan.
Mix together the flour, baking powder, baking soda, and salt. Set aside.
Beat the butter and sugar on medium-high for about 3 minutes. Add eggs 1 at a time, beating after each.
Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon, then gently fold in blueberries.
Spread the batter into the prepared Bundt pan. Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning).

Icing

Beat the powdered sugar, lemon juice, salt, and zest together.
Slowly mix melted butter into the lemon mixture until combined well. Cool until icing is desired consistency for pouring and drizzle over cake. Let cake cool before serving.

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Ingredients

Icing

Instructions

Preheat the oven to 350 degrees. Grease and flour a Bundt pan.

Mix together the flour, baking powder, baking soda, and salt. Set aside.

Beat the butter and sugar on medium-high for about 3 minutes. Add eggs 1 at a time, beating after each.

Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.

Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon, then gently fold in blueberries.

Spread the batter into the prepared Bundt pan. Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning).

Icing

Beat the powdered sugar, lemon juice, salt, and zest together.

Slowly mix melted butter into the lemon mixture until combined well. Cool until icing is desired consistency for pouring and drizzle over cake. Let cake cool before serving.

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