This lemon blueberry cake is similar to a pound cake. It is moist and decadent. It is where sweet and tart come together for a wonderful and irresistible treat. We originally found this recipe from Joycelyn Delk Adams of Grandbaby Cakes.
Our lovely Emma decided to take on this recipe since we had an abundance of fresh Oregon blueberries purchased from the local farm.
For the Cake:
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 6 large eggs
- 1 cup sour cream room temperature
- 2 cups fresh blueberries (or see note below about using frozen berries)
- Zest and juice of 2 lemons about 5-6 tablespoons of lemon juice total
For the Glaze:
- 1 cup confectioner's sugar
- 2 tablespoons lemon juice
Preheat oven to 325 degrees F. Grease and lightly flour a 12 inch bundt pan; set aside. In a medium bowl stir together flour, salt, baking powder, and baking soda; set aside.
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
Fold in berries, zest, and juice until combined.
Pour batter into prepared pan, spreading evenly. Bake for 1 hour and 15-25 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.
For the Glaze:
Stir together confectioner's sugar and lemon juice until combined and drizzle over top of the cooled cake then serve.