Blueberry Lemon Bundt Cake With Lemon Glaze - cooking recipe

Ingredients

Blueberry Lemon Bundt Cake
2 1/2 cups all-purpose flour
1 teaspoon all-purpose flour, for blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 cup light brown sugar, packed
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
Lemon Glaze
2 lemons, juice of
2 -3 cups icing sugar

Preparation

Preheat oven to 350 degrees.
In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
Add eggs, one at a time, beating until completely combined.
Beat in vanilla.
On low speed, alternate adding the flour mixture with the sour cream.
In a separate bowl, toss blueberries, zest and remaining flour.
Fold into batter.
Grease and flour a 12 cup bundt pan.
Spread batter into pan.
Bake cake on bottom rack of oven for 60-70 minutes.
Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
Drizzle glaze over cake.
Enjoy!