Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⅔ cups sugar
- 1½ sticks unsalted butter- room temperature
- 3 large eggs – room temperature
- 1 tablespoon lemon zest
- 2 teaspoons vanilla
- 1 cup buttermilk (scant 1 cup of milk with 1 tablespoon vinegar)
- 2 cups fresh blueberries – mixed with 1 tablespoon of flour.
- Sour Cream Icing
- 4 tablespoons butter – softened
- ½ cup sour cream
- ½ teaspoon vanilla
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- 2 2/4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Grease a bundt pan.
- Whisk flour, baking powder and salt together.
- Beat together sugar and butter until fluffy with an electric mixer.
- Continue beating, adding eggs, one at a time.
- Add vanilla and zest, mix well.
- Gradually add in dry ingredients alternating with buttermilk, ending with flour mixture.
- Gently fold in blueberries.
- Pour batter into bundt pan.
- Bake until a toothpick comes out clean about 50 minutes to an hour.
- Cool cake on a baking rack for 15 minutes.
- Turn cake onto cake plate and cool completely before frosting.
- For Icing:
- Using a hand mixer, cream butter, sour cream, vanilla, and lemon juice until smooth.
- Gradually add powdered sugar.
- Add salt and mix until smooth.
- Pour icing on top of cake allowing it to run down the sides.
Source : allrecipes.Com
