Ingredients
- 300g blueberries + 1 tbsp all-purpose flour
- 350g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 170g unsalted butter, softened to room temp
- 400g granulated sugar
- 4 eggs, room temp
- 2 tsp vanilla extract
- 80ml fresh lemon juice (about 3 lemons worth)
- 30g lemon zest (just zest the lemons you juice)
- 60ml vegetable oil
- 230g sour cream, room temp
Glaze
- 120g powdered sugar
- ~3 tbsp lemon juice
Directions
- Preheat oven to 350
- Mix blueberries with tbsp of apf until berries are coated
- Mix dry ingredients together (minus sugar)
- Cream butter and sugar in stand mixer
- Mix in wet ingredients, starting with eggs one at a time
- Alternate adding dry ingredients and sour cream
- Using a spatula, gently fold blueberries into batter
- Bake in a bundt pan coated with Pam for ~50 mins
- Let cool in pan on wire rack for 30 mins, then remove cake from pan and allow to finish cooling
- Coat with glaze once cool