Lemon Blueberry Pound Bundt Cake

🎂Some gifts come wrapped in paper... my favorite gifts come wrapped in love... and lemon glaze. 🍋💙

🫶One of my favorite ways to show someone I care is by baking for them.

🍋🫐This Lemon Blueberry Bundt Pound Cake was made for a treasured  life-long childhood friend who absolutely loves lemon and blueberries.

I baked the cake the day before, packed it for the trip, and added the fresh lemon glaze and zest just before serving.

Simple...Beautiful...Travel-friendly...and made with lots of love.

Because sometimes the sweetest memories begin with something homemade.

🫐 The best desserts are the ones shared with people who have been part of your story❣️En-JOY❣️🥰

Lemon Blueberry Pound Bundt Cake

3 -3/4 cups cake flour, divided

1 teaspoon salt

1 ½ cups (3 sticks) unsalted butter, softened

2 ½ cups sugar

6 large eggs

1 tablespoon pure vanilla extract

¾ cup sour cream or Greek 5 % non-fat plain yogurt

2 tablespoons lemon zest (note- Zest first and then juice the lemons)

1/3 cup fresh lemon juice (about 2 lemons)

4 cups fresh blueberries or frozen- (note- if using frozen berries,  let the blueberries defrost for 10 to 15 minutes, still keeping their shape)

Lemon glaze:

2 1/2 cups confectioners’ sugar

2 tablespoons lemon zest (note- Zest first and then juice the lemons)

4 tablespoons fresh lemon juice

Preheat oven to 350 F

Prep 12-cup bundt pan. Spray well with  nonstick cooking spray. Sprinkle with ¼ cup flour and tap on sides of pan upside down, removing any extra flour.

In large bowl, combine 3 cups flour and salt.

In large bowl if electric mixer, beat butter and sugar on medium high speed until light and fluffy, about 8 to 10 minutes.

On medium speed, add eggs, one at a time, scraping sides of bowl frequently.

Alternately add flour mixture, sour cream, vanilla, lemon juice and lemon zest, beating at low speed until well combined.

Toss berries with the remaining ½ cup flour and gently fold in the cake mixture until combined.

Spoon mixture into prepared bundt, spreading evenly.

Bake 1 hour and 15 to 20 minutes or until toothpick inserted near center comes out clean

Cool in pan 10 minutes. Remove from pan; on wire rack lined; cool completely.

Lemon Glaze:

With wire whisk, stir together confectioner’s sugar and lemon juice until combined and drizzle over top of cake. Garnish with lemon zest. ( note- Zest first and then juice the lemons)

Storage TIPS:

-Cake can be kept in air tight container, for 2 days at room temperature.

-Cake can be kept in air tight container, in refrigerator for 3 days. Let come to room temperature before serving.

-Cake can be frozen without the glaze for up to 3 weeks. Defrost in refrigerator overnight and glaze.

Makes about 12 to 16 servings.