Ingredients:

  • 375g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 225g unsalted butter, softened
  • 300g granulated sugar
  • 2 tbsp fresh lemon zest
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 120g full-fat sour cream
  • 60ml fresh lemon juice
  • 300g fresh blueberries, washed and dried
  • 120g powdered sugar
  • 3 tbsp fresh lemon juice for glaze
  • 1 tsp heavy cream

Instructions:

  1. Preheat oven to 175°C and grease a 10 cup Bundt pan thoroughly with butter and a dusting of flour.
  2. In a large bowl, rub the 2 tbsp lemon zest into the 300g granulated sugar with your fingertips until fragrant and damp.
  3. Beat the 225g butter and infused sugar together for 5 minutes until the mixture is pale and light.
  4. Add the 4 eggs one at a time, beating well after each addition.
  5. In a separate bowl, sift together the 375g flour, baking powder, baking soda, and salt.
  6. Stir the 120g sour cream, 60ml lemon juice, and 1 tbsp vanilla extract together until smooth.
  7. Add the dry ingredients in three parts, alternating with the liquid mixture in two parts, starting and ending with the dry.
  8. Toss the 300g blueberries with a tablespoon of extra flour until they are completely coated.
  9. Gently fold the berries into the thick batter using a spatula, being careful not to crush them.
  10. Transfer to the pan and bake for 55 minutes until a skewer comes out clean and the top is golden brown.
  11. Whisk the 120g powdered sugar with the 3 tbsp lemon juice and heavy cream until it is thick but pourable.
  12. Pour it over the cake while it is slightly warm so some of that citrus goodness seeps into the top layer.