1-Creation: Creating a delicious Lemon Blueberry Bundt Cake begins with simple Preparation Time: prep time is just 15 minutes, cook time around 1 hour 10 minutes, and total time about 1 hour 25 minutes. Start by preheating your oven to 350 degrees Fahrenheit and greasing and flouring a bundt pan for even baking.

2-Dry Ingredients: In a bowl, combine 2 3/4 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt; set aside. Beat 1 cup butter and 2 cups sugar on medium-high speed for about 3 minutes until light and fluffy, then add 4 large eggs one at a time, beating well after each addition.

3-Batter Mixing: Gradually add the dry ingredients in intervals, mixing lightly to combine. Gently fold in 1 cup sour cream, 3 tablespoons lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla using a spatula or wooden spoon. Carefully fold in the 3 cups blueberries (mixed with 2 tablespoons flour if using fresh), then pour the batter evenly into the prepared bundt pan.

4-Baking: Bake for about 60 minutes, testing doneness with a knife or toothpick; if it does not come out clean, continue baking for 10-15 minutes more, and cover the top with foil if browning too fast. If substituting a 9 by 13 inch pan, bake for a longer time and avoid overfilling the pan. Allow the cake to cool slightly before removing from the pan.

5-Icing Preparation: Mix 2 cups powdered sugar, 1/3 cup lemon juice, 1 pinch salt, and 1 tablespoon lemon zest until combined, then slowly beat in 1 1/2 tablespoons melted butter until smooth. Let the icing cool slightly until it is thick enough to drizzle or pour, and pour over the cooled cake for a zesty finish. For more baking insights, visit baking with blueberries to discover helpful techniques.