Lemon Blueberry Bundt Cake

Looking for a refreshing dessert? The combination of lemon and blueberry in this bundt cake is to die for. Hope you enjoy!

INGREDIENTS

For the cake:

• 2 cups organic blueberries
• 2 and ¾ cups organic all-purpose flour (345 grams), plus one extra tablespoon for coating blueberries
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup organic unsalted butter, softened
• 2 cups Big Country Organic Cane Sugar
• 4 large organic free-range eggs, room temperature
• 2 teaspoons vanilla extract
• ¼ cup fresh, organic lemon juice (juice of 2 lemons)
• 2 tablespoons lemon zest (zest of 2 lemons)
• 1 cup full fat organic sour cream

For the lemon glaze:

• 1 cup Big Country Organic Powdered Sugar
• 2-3 tablespoons fresh, organic lemon juice

INSTRUCTIONS

To make the cake:

1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl, beat the butter and sugar for about 2-3 minutes until light and fluffy.
4. Mix in the eggs one a time until well combined, then mix in the vanilla.
5. Slowly mix in the lemon juice and lemon zest. The batter will become a grainy texture – that’s OK!
6. With the mixer on a low speed, add the flour mixture alternating with the sour cream, in three additions. Mix in each addition until just combined, making sure not to over mix the batter.
7. In a separate bowl, mix 1 tablespoon of flour with the blueberries, until all of the blueberries are coated with the flour. Then add the blueberries and gently fold them into the batter until just combined.
8. Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
9. Bake at 350°F for about 50 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.
10. Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.

To make the glaze:

1. In a medium sized mixing bowl, whisk together the powdered sugar and 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.
2. Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.