Yield: 1 Bundt Cake
3 cups all-purpose flour
½ t baking soda
½ t salt
lemon zest of 5 lemons
1 cup (2 sticks) unsalted butter
2 ½ cups sugar
6 large eggs
1 cup sour cream
5T freshly squeezed lemon juice.
For the glaze
2 cups powdered sugar.
2-3 tablespoons orange juice
2 cup blueberries
1t vanilla extract
Preheat oven to 325°F. Grease and flour a Bundt pan.
All ingredients should be at room temperature. In a large bowl, whisk together the flour, baking soda, salt, and lemon zest. In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. (About 5-6 minutes)
Add the eggs, one at a time, mixing well after each addition.
Using a flat spatula, add half the dry ingredients and wet. Mix until combined and then add the remaining ingredients.
Add the batter to the Bundt pan. Bake for 1 hour and 5 minutes. (Check on it at the hour mark and adjust time as needed) Let cake cool completely. (I glazed the cake with a lemon simple syrup but not required)
For the glaze, cook the blueberries under medium heat for 5 -8 minutes. The berries should cook down into a liquid consistency. Allow it to cool for at least 15 minutes in the refrigerator.
Mix the blueberry mixture with the powdered sugar and vanilla extract. Mix well. Add orange juice and mix. Add enough juice until the glaze is a pourable consistency.
Place cake on a wire rack and pour the glaze over the cake. (Do more than one round of pours). Let sit for 10 minutes before cutting.
Happy Planning 😊,