Blueberry Bundt Cake

Blueberry Bundt Cake

Ingredients:

3 cups all-purpose Flour, unbleached (375 grams)

1 Tbsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

12 Tbsps, 1 1/2 sticks Butter, softened

1 2/3 cup Sugar (332 grams)

4 large Eggs

2 tsps Vanilla

8 ounces Sour Cream (235 grams)

2 cups Blueberries, rinsed, stems removed (12 ounces, 340 grams)

Preparation:

Preheat oven to 350°.  Grease and flour a Bundt cake pan (10-12 cup size).

In a bowl, combine the flour, baking powder, soda, and salt. Set aside.

In a large mixing bowl with electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in the vanilla.

Slowly beat in the flour mixture, alternating with the sour cream. Blend well. Fold in the blueberries.

Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.

Glaze:

3Tbsps Butter

2 cups Powdered Sugar (340 grams)

2 Tbsp Lemon Juice

Melt butter and stir in powdered sugar and lemon juice.  Allow to set 3 minutes then add more lemon juice, water or cream, 1 teaspoon at a time, as needed to make a glaze.