blueberry lemon cream bundt cake

1 cup fresh blueberries

7 ounces butter (soften to room temp)

1 1/4 cups sugar

1 tsp vanilla

2 large eggs (room temperature)

2 cups flour (all-purpose)

1 cup sour cream (room temperature)

1/2 tsp baking soda

1 tsp salt

1 1/2 tsp baking powder

Icing: 1 1/2 cups (150 grams) confectioners’ sugar, 4 Tbsp milk or

water, 2 tsp vanilla extract, 1 Tbsp lemon juice.

1. In mixing bowl, combine butter, sugar, vanilla, and eggs. Beat

with an electric mixer until fluffy.

2. Turn mixer on low and blend in the sour cream.

3. In separate bowl, whisk together flour, baking soda, salt, and baking

powder. Slowly stir in dry ingredients into creamed mixture.

4. Pour 1/3 of the batter into the buttered and lightly floured Bundt

pan and sprinkle blueberries over mixture.

5. Pour another 1/3 of the batter in and repeat previous step, then

cover with remaining batter.

6. Bake for 1 hour at 350 degrees, or until you stick a toothpick

comes out clean in cake amd it comes out clean.

7. Let cool, then top with icing mixture or store bought lemon icing

and add blueberries.