Ingredients:

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

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 10-cup or 12-cup Bundt pan with softened butter and dust with flour, tapping out the excess.
  2. Cream the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, approximately 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract and sour cream until smooth.
  4. Sift together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing only until the last streak of flour disappears.
  5. In a small bowl, toss the blueberries with 2 tbsp of flour until coated, then gently fold the berries into the batter using a rubber spatula.
  6. Pour the batter into the prepared pan, smooth the top, and bake for 60 minutes or until a toothpick comes out clean.
  7. Prepare the glaze by whisking together powdered sugar, fresh lemon juice, and lemon zest. Drizzle over the cooled cake.