
INGREDIENTS
- 1 1/2 cup butter room temperature
- 6 large eggs
- 1 cup sour cream room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 cups sugar
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- Zest and juice of 2 lemons
For the Glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons lemon juice
For Cream cheese Frosting:
- 1/4 cup softened butter
- 8oz Cream cheese softened
- 3 1/2 – 4 Cups confectioners sugar
- 1-2 Tbs lemon juice
- 1-2 Tbs milk
Directions
To start preheat your oven to 325° F. Next stir together flour, baking powder, and baking soda; set aside.
Next beat butter with a mixer for about 30 secs then start adding the sugar until light and fluffy. Add your vanilla and then eggs, one at a time. Once all your eggs are added you will add the sour cream and then start slowly adding your flour mixture a little at time until it is all incorporated well.
Fold in berries, zest and juice until combined.
For this recipe I used a 12 inch bunt pan. Be sure to grease your pan really well then pour your batter into the prepared pan, spreading evenly. Bake for 1 hour and 15-25 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and let it finish cooling before icing.


