Ingredients:

• 2 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 3 tbsp fresh lemon juice (from about 2 large lemons)
• 2 tbsp lemon zest (from about 2 large lemons)
• 1 tsp vanilla extract
• 1 cup sour cream
• 3 cups fresh blueberries (tossed with 2 tbsp flour)
  (Note: If using frozen blueberries, skip the flour coating)

For the Icing:

• 1 1/2 tbsp butter, melted
• 2 cups powdered sugar
• 1/3 cup fresh lemon juice
• Pinch of salt
• 1 tbsp lemon zest  

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a Bundt pan.
2. Prepare the Dry Ingredients:
   • In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
   • Beat the butter and sugar together on medium-high speed for about 3 minutes until creamy and light in texture.
4. Add the Eggs:
   • Add the eggs one at a time, beating well after each addition.
5. Incorporate the Dry Ingredients:
   • Gradually add the dry flour mixture in intervals, mixing until just combined.
6. Add the Wet Ingredients:
   • Stir in the lemon juice, zest, vanilla, and sour cream.
   • Use a spatula or wooden spoon to fold these ingredients into the batter.
7. Fold in the Blueberries:
   • Gently fold in the coated blueberries, taking care not to crush them.
8. Assemble the Cake:
   • Pour the batter into the prepared Bundt pan and spread it evenly.
9. Bake the Cake:
   • Bake for 60 minutes, then check for doneness.
   • If a toothpick or knife inserted into the center comes out wet, bake for an additional 10-15 minutes (note: if the top is browned but the center isn't fully baked, cover the top loosely with aluminum foil to avoid over-browning).
   • Some ovens may require longer baking times—check frequently after 60 minutes.
10. Cool the Cake:
    • Once fully baked, allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.  

For the Icing:

1. Prepare the Icing:
   • In a bowl, combine the powdered sugar, lemon juice, salt, and zest.
2. Add the Melted Butter:
   • Slowly stir in the melted butter until the mixture is smooth and combined.
3. Cool the Icing:
   • Let the icing cool slightly until it reaches your desired consistency for pouring.
4. Drizzle and Set:
   • Drizzle the icing over the cooled cake and let it set.  

Notes:

• Be mindful of the baking time, as some ovens may require more than the stated 60 minutes.
• If you use frozen blueberries, skip the flour toss to prevent the berries from becoming too thick in the batter.
• For a sweeter finish, you can double the icing if you like a thicker glaze.

Nutrition