1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon lemon zest (about 1 lemon)
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh or frozen blueberries
Optional Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Instructions
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Instructions
1. Preheat the Oven and Prepare the Pan
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan, or line it with parchment paper.
2. Prepare the Blueberries
Toss Blueberries in Flour: In a small bowl, toss the blueberries with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake during baking.
3. Mix Dry Ingredients
Combine Dry Ingredients: In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
5. Add Eggs and Flavoring
Add Eggs: Add the eggs one at a time, mixing well after each addition.
Add Lemon Zest and Vanilla: Mix in the lemon zest and vanilla extract until well combined.
6. Add Dry Ingredients and Sour Cream
Alternate Adding Flour and Sour Cream: Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
7. Fold in Blueberries
Fold in Blueberries: Gently fold in the flour-coated blueberries until evenly distributed in the batter.
8. Bake
Pour Batter into Pan: Pour the batter into the prepared bundt or tube pan and spread it evenly.
Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
9. Make the Optional Glaze
Mix Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
Drizzle the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top.
Cooking Notes
Room Temperature Ingredients: For the best results, ensure the butter, eggs, and sour cream are at room temperature before starting. This helps create a smooth batter and even bake.
Prevent Sinking Blueberries: Tossing the blueberries in flour helps them stay suspended throughout the cake rather than sinking to the bottom during baking.
Variations
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