Lemon Blueberry Bundt Cake

When our son was home recently I wanted to make him a favorite dessert. We have had an abundance of blueberries this year so what better dessert to make then Lemon Blueberry Bundt Cake. This moist Lemon Bundt cake is filled with fresh blueberries and topped with a sweet lemon glaze. If you have a blueberry lemon lover in your midst serve this fabulous dessert. I stored the leftovers in the fridge and they were delicious served cold!

Lemon Blueberry Bundt Cake

Ingredients:

2 cups fresh blueberries
1 Tbsp. flour
2 ¾ cups flour
1 tsp. Baking powder
½ tsp. Baking soda
1 tsp. Salt
¾ cups butter
2 cups sugar
4 large eggs
2 tsp. vanilla
2 Tbsp. lemon zest
⅓ cup fresh lemon juice
¼ cup oil
1 cup full fat sour cream

Lemon glaze:

Ingredients:

1 cup confectioners sugar
2-3 Tbsp. fresh lemon juice

Directions:

First make the cake. Preheat your oven to 350. Add the blueberries and 1 Tbsp. of flour to a mixing bowl and toss together until all of the blueberries are coated with flour. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl beat the butter and sugar until light and fluffy. Mix in the eggs one at a time and then mix in the vanilla. Slowly mix in the lemon juice, lemon zest and oil. Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. Add the blueberries and gently fold them into the batter until just combined.

Spray a 10-inch Bundt pan well with nonstick cooking spray. Pour the batter into the prepared Bundt pan and evenly spread it around.

Bake at 350 degrees for 50-65 minutes or until a toothpick inserted into the cake mix comes out clean. Remove from the oven and et cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.

To make the glaze:

In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar.

Pour the glaze on top of the Bundt cake and allow to sit for about 10-15 minutes so the glaze with harden.