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