Lemon Blueberry Bundt Cake

Step 1

Preheat the oven to 350 degrees.

Step 2

Grease and flour a bundt pan.

Step 3

Mix together the flour, baking powder, baking soda, and salt. Set aside.

Step 4

Beat the butter and sugar on medium-high for about 3 minutes.

Step 5

Add your eggs 1 at a time, beating after each addition.

Step 6

Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.

Step 7

Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.

Step 8

Gently fold in the blueberries.

Step 9

Spread the batter into the prepared bundt pan.

Step 10

Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)---IMPORTANT, there have been several that when baking this said they needed an additional 20 minutes. Because that seems to be a very small percentage I don't want to change the baking time and risk the others having theirs overdone. Please be mindful that you may need to add baking time.

Step 11

Beat the powdered sugar, lemon juice, salt, and zest together.

Step 12

Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.

Step 13

Let cool a bit until the desired consistency for pouring.

Step 14

Pour over your cake, let cool.