Lemon-Blueberry Bundt Cake

• 1 Cup butter
• 2 Cups sugar
• 4 Eggs
• 2 ½ Cups flour
• 1 ½ Teaspoon baking powder
• ¼ Teaspoon baking soda
• ¼ Teaspoon salt
• Freshly squeezed juice of 2 lemons
• 2 Tablespoons lemon zest
• 1 Teaspoon vanilla
• 1 Cup sour cream
• 3 Cups blueberries

• 1 Cup powdered sugar
• 2 Tablespoons lemon juice

 PREPARATION 

1. Heat oven to 350°F. Grease and flour a bundt pan.
2. In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat the butter until smooth, add the sugar and beat for 2 to 3 minutes until fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, lemon zest, vanilla and beat until combined.
4. Add the flour in three parts, alternating with the sour cream; beat for 2 minutes. Stir in the blueberries and pour the mixture into the prepared pan.
5. Bake at 350°F for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Unmold and cool completely.
6. Glaze: In a bowl, mix the sugar and lemon juice until the sugar is completely dissolved. Drizzle over top of cake and let it roll down the sides. 
7. You can also garnish with blueberry, mint leaves and lemon zest; it looks great. Enjoy!

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