Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
Zest of 2 lemons
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
2 tablespoons all-purpose flour (for tossing with blueberries to prevent sinking)
For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional, for extra zing)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan, or line with parchment paper.
Prepare the blueberries: Toss blueberries with 2 tablespoons of flour and set aside. This helps keep them from sinking to the bottom.
Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
Add eggs and flavorings: Beat in eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and lemon zest.
Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Combine wet and dry ingredients: Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour mixture. Mix until just combined—do not overmix.
Fold in blueberries: Gently fold the blueberries into the batter.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes (for bundt) or 50–60 minutes (for loaf), or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 15–20 minutes, then remove to a wire rack to cool completely.
Prepare the glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Adjust consistency—add more sugar if too thin, more lemon juice if too thick.
Glaze the cake: Drizzle the glaze over the cooled cake. Optionally, sprinkle extra lemon zest on top for decoration.