Ingredients
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2 1/2 cups all-purpose flour
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1 teaspoon all-purpose flour, for blueberries
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup butter, room temperature
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1 cup light brown sugar, packed
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1 cup sugar
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4 large eggs
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1 teaspoon vanilla extract
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1 cup sour cream
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2 cups blueberries
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2 tablespoons grated lemon zest
Instructions
- 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!