Ingredients:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup full fat sour cream
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp lemon zest
  • 1 tsp pure vanilla extract
  • 2 cups fresh blueberries
  • 1 tbsp all-purpose flour
  • 1 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions:

  1. Generously grease a 10-inch Bundt pan with butter and dust with flour, tapping out the excess.
  2. In a small bowl, toss the fresh blueberries with 1 tbsp of flour until evenly coated and set aside.
  3. Preheat the oven to 325°F (163°C).
  4. Beat the softened butter and granulated sugar on medium-high for 3-5 minutes until the mixture is pale, fluffy, and has nearly doubled in volume.
  5. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and 2 tbsp of lemon zest.
  6. Alternately add the dry ingredients (flour, baking powder, salt) and the sour cream to the butter mixture, beginning and ending with the flour.
  7. Gently fold in the floured blueberries by hand to ensure even distribution.
  8. Pour the batter into the prepared Bundt pan and bake for 90 minutes, or until a cake tester comes out clean.
  9. Allow the cake to cool in the pan briefly before transferring to a wire cooling rack.
  10. Prepare the glaze by whisking together powdered sugar, fresh lemon juice, and 1/2 tsp lemon zest until smooth.
  11. Drizzle the lemon glaze over the cooled cake before serving.