Lemon Blueberry Bundt Cake

Ingredients (makes one 10–12‑cup Bundt cake)

• 2⅔ cups (343 g) all-purpose flour
• 1 tsp baking powder, ¼ tsp baking soda, ½ tsp salt
• ¾ cup (170 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• ⅓ cup (80 ml) fresh lemon juice
• 2 Tbsp lemon zest (zest of ~2 lemons)
• ½ cup sour cream (or yogurt)
• ¼ cup milk
• 2 cups fresh or frozen blueberries, tossed with 1 Tbsp flour

Lemon Glaze

• 1 cup powdered sugar
• 2–3 Tbsp fresh lemon juice (adjust for desired drizzle consistency)

Instructions

1. Prep & Toss
   Preheat oven to 325 °F (160 °C). Grease + flour a 10–12 cup Bundt pan. Toss blueberries with 1 Tbsp flour to prevent sinking .
2. Mix Dry
   Whisk flour, baking powder, baking soda, and salt together.
3. Cream Butter & Sugar
   In a mixing bowl, beat butter and sugar until light, then add eggs one at a time, mixing well.
4. Add Flavorings
   Mix in vanilla, lemon juice, and zest.
5. Alternate Dry & Dairy
   Add half the dry mix, then sour cream, then remaining dry, ending with milk. Do not overmix.
6. Incorporate Blueberries
   Gently fold in berries until evenly distributed.
7. Bake
   Pour batter into pan, smooth top, bake 50–65 min until a skewer comes out clean. Cover loosely with foil if browning too fast.
8. Cool & Glaze
   Let cake cool 10 min in pan, then invert onto rack. Cool completely. Whisk glaze ingredients, drizzle over cake .