Found here, this is definitely in the top 3 desserts I have ever made. The
first time, I only greased the pan with Pam spray like the recipe suggested but
it wasn’t enough so the cake stuck & broke apart. It was so moist I was
able to push it back together & disguise the mistake with the lemon glaze. No
one knew or cared it was so dang good. Second time, I greased it with butter
then sprinkled flour all over. Perfection. The picture doesn’t show too much
glaze as I was light handed. Next time, I will be more liberal with it. It’s a
must to follow the instructions completely, leaving the certain ingredients at
room temp where noted. I used fresh blueberries. I also measure my flour in grams
with a scale to ensure accuracy but it’s not necessary if you measure it
properly and not pack it down. I also used lemon extract instead of zest because
I just didn’t feel like zesting however many lemons to get 2 tblsp. I will
continue to do so.

2 cups (300 grams fresh)
blueberries + 1 tablespoon (8 grams) all-purpose flour
2 and ¾ cups (345 grams)
all-purpose flour, spooned & leveled
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup (170 grams)
unsalted butter, softened to room temperature
2 cups (400 grams)
granulated sugar
4 large eggs room
temperature
2 teaspoons vanilla
extract
⅓ cup (80ml) fresh lemon
juice
2 tablespoons (30 ml)
lemon zest (I used lemon extract)
¼ cup (60 ml) canola or
vegetable oil
1 cup (230 grams) full
fat sour cream, room temperature
For the lemon glaze:
1 cup (120 grams)
confectioners sugar
2-3 tablespoons (30-45
ml) fresh lemon juice, use as needed
Preheat oven to 350°F. Add the blueberries and 1 tablespoon
of flour to a mixing bowl and toss together until all of the blueberries are
coated with the flour. Set aside. In a large mixing bowl, whisk together the
flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand
mixer fitted with the paddle attachment, or a large mixing bowl using an
electric mixer, beat the butter & sugar for about 4-5 minutes until light &
fluffy. Mix in the eggs one a time until well combined, then mix in the
vanilla. Slowly mix in the lemon juice, lemon zest & 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.
There will be quite a bit of
batter, so I suggest using a rubber spatula to turn the batter a few times to
make sure everything is well combined. Then add the blueberries & gently fold them into the batter until just
combined. Grease & flour the bundt pan. Pour the batter into the prepared
bundt pan & evenly spread it around. Bake at 350°F for 50-60 minutes or
until a toothpick inserted into the cake comes out clean. Cover loosely with
foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven & cool in the pan on a wire rack for 30 minutes, then
invert the cake onto the wire rack to finish cooling.
For the glaze, in a medium sized mixing bowl, whisk
together the powdered sugar & 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 to thicken it up. Pour the
glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the
glaze can harden.