Step 1

Preheat oven to 350 degrees. Spray a 10-inch bundt cake pan with non-stick baking spray.

Step 2

Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

Step 3

Using a stand mixer with the paddle attachment or a handheld mixer, on medium speed, cream the butter and sugar. Reduce the speed to low and add the eggs one at a time, mixing for a few seconds after each one or until the yolk breaks and blend a little.

Step 4

Add the vanilla extract and half the sour cream. Mix until incorporated on low, scraping down the bowl and beater when needed.

Step 5

Add the flour mixture in two increments, alternating with the remaining sour cream, scraping down the bowl and beater if needed, and mixing just until combined.

Step 6

Remove the bowl from the stand and fold in the blueberries. Spoon the batter into the prepared bundt pan. Use a rubber spatula to even the batter in the pan.

Step 7

Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool for 30 minutes on a wire cooling rack before inverting it onto a serving platter. Cool the cake thoroughly.

Step 8

Mix the powdered sugar and lemon juice, starting with 1½ tablespoons lemon juice. Add another teaspoon at a time until you reach your desired consistency. Drizzle the glaze over the cake.