3cupsblueberriesFresh - mix with 2 tablespoon flour. Frozen - do not mix
Glaze
1 ½tablespoonmelted butter
2cupspowdered sugar
⅓cuplemon juice
1tablespoonlemon zest
pinchof salt
Instructions
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 ¼ 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!
Notes
Replace the sour cream with any plain, vanilla or lemon greek yogurt.Mini bundt cakes - This recipe should make approximately 12 mini bundt cakesUse an offset spatula to help release the cake from the edges of the pan. If prepared properly the cake should slide out, but sometimes it needs a bit of help.Generously spray your Bundt pan with non stick baking spray.Use room temperature ingredients, this will ensure the cake batter mixes evenly creating a light and fluffy cake.Glaze your cake on a wire rack, so you can catch any drippings. Use a large spatula to move the cake to a cake stand.