Scale

2 3/4 cups (344g) all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter

2 cups sugar

4 eggs

3 tablespoons lemon juice

2 teaspoon lemon zest

1 teaspoon vanilla

1 cup sour cream

3 cups blueberries (Fresh – mix with 2 tbsp flour. Frozen – do not mix)

1 1/2 tbsp melted butter

2 cups powdered sugar

1/3 cup lemon juice

1 tablespoon lemon zest

pinch of salt

Preheat your oven to 350 F and prepare your bundt pan with non-stick baking spray.
In a medium bowl sift together the flour, baking soda, baking powder, and salt. Whisk then set aside.
In a large bowl beat together the butter and sugar on medium speed. Roughly 3 minutes.
Add 1 egg at a time, beat to combine, add 1/4 cup flour, beat to combine. Repeat this step until all the eggs and flour mixture are combined.
Add lemon juice, lemon zest, vanilla, and sour cream. Fold these ingredients into the batter.
Lastly, fold in blueberries. If using fresh blueberries, dust them with 2 tablespoons of flour first before folding them into the batter.
Pour batter into your prepared bundt pan and gently tap on the counter about 10 times to help release any trapped air bubbles then bake for 90 minutes, or until a skewer comes out clean.
Once baked and allowed to cool for about 10 minutes, gently release the sides from the edge of the pan and place the cake upside down on a cooling rack to gently lift the pan off of the cake.
Allow the cake to cool completely before topping with the lemon glaze.
For the lemon glaze, in a small bowl add melted butter, powdered sugar, lemon juice, lemon zest, and a pinch of salt. Whisk to combine and pour over your cooled bundt cake.
Slice and serve!

Keywords: lemon blueberry bundt cake, lemon bundt cake, blueberry bundt cake