Lemon Blueberry Bundt Cake
Ingredients:
For the Cake:
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream (or Greek yogurt)
1/4 cup milk
Zest of 2 lemons
2 tablespoons lemon juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk (or as needed to reach desired consistency)
For Garnish (optional):
Extra lemon zest
Fresh blueberries
Instructions:
1. Prepare the Bundt Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring it’s well coated to prevent sticking.
2. Make the Cake Batter:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Mix in the sour cream, milk, lemon zest, and lemon juice until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the blueberries.
3. Bake the Cake:
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