Ingredients

The following ingredients have 4 Servings
  • 2 cups (plus 1 Tablespoon) all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • 1/2 cup unsalted butter (room temperature)
  • 1 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, (room temperature)
  • 1/2 cup buttermilk, (room temperature)
  • 1/4 cup sour cream, (room temperature)
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons freshly grated lemon zest
  • 1 cup powdered sugar
  • 2-3 Tablespoons freshly squeezed lemon juice

Instruction

  • Preheat the oven to 350°F and spray a 9-inch (8 cup) Bundt cake tin well with cooking spray. I like to use the cooking spray that has flour in it.
  • In a large mixing bowl, whisk together 2 cups of flour, baking powder and salt. Set aside.
  • In a separate small bowl, toss the blueberries with remaining tablespoon of all-purpose flour. Set aside.
  • In another bowl, using an electric hand mixer on medium-high speed, beat together butter and sugar until light and fluffy. Scrape down the sides of the bowl as needed with a rubber spatula. Add in the vanilla extract and beat until combined.
  • With the mixer on low speed, add eggs, one at a time, and whisk until fully incorporated. Do not over mix.
  • In a medium bowl, combine the buttermilk, sour cream and lemon juice.
  • With the mixer still on low speed, add flour mix to the butter-egg mix alternating with the buttermilk mixture. First add half the flour, then half the buttermilk, then half the flour then the rest of the buttermilk. Beat until just combined to form the cake batter
  • With the rubber spatula, fold in the lemon zest.
  • And then gently fold in the floured blueberries into the cake batter.
  • Pour batter into the prepared bundt pan.
  • Bake at 350°F for about 55-60minutes. The cake is done when a wooden skewer inserted into the center of cake comes out clean or only with a few crumbs.
  • Cool the cake in the pan on a wire rack for 45 minutes, then carefully release the cake onto the wire rack and leave to cool completely