Ingredients
Scale
- 8 ounces (227g) fresh blueberries, rinsed
- 3 cups (360g) + 1 tablespoon (7.5g) all-purpose flour, divided
- 1 ½ teaspoons (4g) baking powder
- ½ teaspoon (4g) salt
- 1 ¾ cup (333g) granulated sugar
- ¼ cup light brown sugar, packed
- 1 cup (227g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 3 tablespoons (45ml) lemon juice (1 large lemon)
- 1 tablespoon (5g) lemon zest (2-3 large lemons)
- 1 cup (245g) sour cream, at room temperature
- 1 tablespoon (14g) unsalted butter, melted
- 1 cup (130g) powdered sugar, sifted
- 2-3 teaspoons (5-15ml) milk (any type)
- 1 large lemon, zested
- 1 tablespoon (15ml) fresh lemon juice
Instructions
- Preheat the oven to 350°F. Generously grease and flour a 12-cup bundt pan.
- Toss the rinsed blueberries with 1 tablespoon of flour in a small bowl until evenly coated. Set them aside.
- In a medium or large bowl, whisk together the remaining 3 cups of flour, baking powder, and salt. Set aside.
- In the mixing bowl of a stand mixer, combine the granulated sugar, brown sugar, and softened butter; cream together until light and fluffy.
- Add the eggs one at a time, beating fully after each addition. Mix in the vanilla, lemon juice, and lemon zest until just combined.
- Alternately add the dry ingredients and sour cream, mixing at low speed until just thick. Avoid overmixing the batter. Gently fold in the blueberries until distributed.
- Pour the batter into the prepared bundt pan and bake for 55-65 minutes. Set on a cooling rack for 20 minutes before turning out onto a cooling rack or plate to cool completely.
Notes
Make sure not to overmix the batter to keep the cake light and fluffy.
You can top the cooled cake with a simple glaze made from powdered sugar and lemon juice.
Store any leftover cake in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.