Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) (226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries, lightly tossed with 1 tablespoon of flour
  • 1 1/2 cups (180g) powdered sugar
  • 3-4 tablespoons fresh lemon juice, or more to achieve desired consistency

Instructions:

  1. Grease and flour the bundt pan thoroughly. This is the most important step for a clean release. I like to use baking spray with flour already in it.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy. This can take several minutes.
  4. Beat in eggs and egg yolks one at a time.
  5. In a separate bowl, whisk together sour cream, oil, lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the flour-coated blueberries.
  8. Pour batter evenly into the prepared bundt pan.
  9. Bake in a preheated oven until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
  11. Whisk together powdered sugar and lemon juice until smooth. Add more lemon juice to reach desired consistency.
  12. Drizzle the glaze over the cooled cake.