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Sour Cream\u2013Blueberry Bundt Cake with Lemon Glaze<\/h3>\n
Makes one 10 to12 cup Bundt cake<\/p>\n
Cake<\/strong><\/p>\n Glaze<\/strong><\/p>\n Set an oven rack at the lowest level of the oven. Preheat the oven to 350\u00b0F (180\u00b0C). Spray or grease the inside of a 10-\u00ad to 12-\u00adcup Bundt pan with oil and dust with flour.<\/p>\n Use your fingers to rub the granulated sugar and lemon zest together in a large deep bowl until thoroughly combined. Whisk in the brown sugar. Add the butter and beat with an electric hand mixer until light in color and fluffy, 3 to 4 minutes. Beat in the eggs one at time, beating after each addition until incorporated. Beat in the vanilla.<\/p>\n Whisk together the flour, baking powder, and salt in a small bowl until thoroughly combined, at least 30 seconds.<\/p>\n Add the flour mixture to the butter mixture in thirds, alternating with half the sour cream, beating until combined and scraping the bottom of the bowl between each addition. Gently fold in the blueberries.<\/p>\n Spread the batter in the prepared pan, and tap the pan on the counter once or twice to remove any air bubbles. Move the pan to a baking sheet and place on the bottom rack in the hot oven.<\/p>\n Bake for 65 to 70 minutes, or until the cake is golden brown on top, begins to pull away a bit from the sides of the pan, and a toothpick inserted in the center comes out clean (avoiding a blueberry). Let cool on a wire rack for 1 hour. Invert the cake out of the pan and onto the rack to finish cooling.<\/p>\n Transfer the cake to a serving platter. Or, to freeze the cake, wrap the unglazed cake well and store in the freezer for up to 3 months, then glaze at serving time.<\/p>\n <\/div>\n\n
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