Blueberry bundt cake

Ingredients

• 1/2 cup butter, room temperature
• 2 cups sugar
• 3 eggs, room temperature
• 1 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup buttermilk, room temperature
• 1 generous cup fresh blueberries + 1 tablespoon flour
Glaze (optional)
• 2 cups powdered sugar
• few drops lemon juice
• few drops water

Instructions

1. Heat the oven to 350F. Grease a 10 inch bundt pan with nonstick baking spray. Set aside.
2. Add the butter and sugar to your mixing bowl. With the paddle attachment on, beat on low speed until light and fluffy, about 5-7 minutes.
3. Add the eggs, one at a time, mixing well after each addition, scraping down the sides of the bowl as needed.
4. Stir in the vanilla extrcat and sour cream and beat until blended.
5. Add the buttermilk alternately with the flour, baking powder, baking soda and salt. Stir until just combined.
6. Turn off the mixer and remove the bowl.
7. With a spatula, very gently fold in the blueberries tossed with 1 tablespoon flour.
8. Spoon the cake into the preheated oven and bake for almost 1 hour or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven, cool in the pan for 10 minutes before inverting in onto a wire rack to cool completely.
10. If you want to make a glaze for the cake, in a bowl combine 2 cups powdered sugar with few drops of lemon juice and water to make a pourable glaze.
11. Pour over the cake.

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