lemon blueberry bundt cake

Well hello there, so glad you made it this way. This yummy recipe will be a "go to" after you try it once. My husband took one bite of this and said "OH WOW, BABE" & that was that I knew it was a winner. The trickiest part to this one is making sure it doesn't get stuck in the bundt pan but I have a secret little trick for you so that won't happen{***}. I would make this anytime of year if I can because the flavor is just so yummy & baking with lemon will make your kitchen smell heavenly. So take a look and be sure to enjoy! Shockingly, I was not able get the finished product pictured because someone...my husband...snuck into it before I was able to frost it, but Ill make it again and add frosting pictures SOON. 

RECIPE: 

ingredients: 

​for the cake: 

2 3/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cup sugar
4 large eggs
3 tablespoons lemon juice about 2 large lemons
2 tablespoons lemon zest about 2 large lemons
1 teaspoon vanilla
1 cup sour cream
3 cup blueberries mix with 2 tablespoons flour.

for the icing: 

1 1/2 tablespoons butter, melted
2 cups powdered sugar
1/3 cups lemon juice
pinch salt
1 tablespoon lemon zest

Instructions: 
​
1, Preheat the oven to 350 degrees.
2. ***mix a half stick melted butter with 1 1/2 tablespoons flour and mix. Paint the inside of your pan with the mixture. Your cake should never ever stick!
3. Mix together the flour, baking powder, baking soda, and salt. Set aside.
4. Add butter & sugar
5. Add your eggs 1 at a time, beating after each addition.
6. Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula.
7. Gently fold in the blueberries.
8. Spread the batter into the prepared bundt pan. 
9. Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)

Icing

1. Beat the powdered sugar, lemon juice, salt, and zest together.
   
2. Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
   
3. Let cool a bit until the desired consistency for pouring.
   
4. Pour over your cake, let cool.
   

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