Lemon Blueberry Bundt Cake

olivesnthyme.com 

Lemon blueberry bundt cake is a moist and buttery bundt cake filled with fresh blueberries and bright lemon flavor. Top this blueberry lemon cake with a sweet and tart lemon glaze.

olivesnthyme.com 

Preheat the oven to 350 F (170 C). Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray.

Step 1:  

In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.

Step 2:  

In another small mixing bowl, mix the sugar and lemon zest together until well combined and like the consistency of wet sand. In the bowl of a stand mixer fitted with whisk attachment, cream the butter and lemon sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed.

Step 3:  

With the mixer on low, mix in the eggs, lemon juice and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined. By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the flour coated blueberries.

Step 4:  

Evenly scoop the lemon blueberry cake batter into the prepared bundt pan. Bake the lemon blueberry sour cream bundt cake for 50 - 60 minutes.

Step 5:  

Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate.

Step 6:  

In a mixing bowl, whisk the powdered sugar with lemon juice until well combined. Pour the glaze over the cooled blueberry lemon cake. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.

Step 7:  

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