This cake is so moist and delicious and serves as a great cake base! Feel free to mix it up and be creative: you can use raspberries, dried cranberries or cherries!
What You’ll Need:
¼ lb. butter (1 stick sweet cream butter)
1 cup sugar
1 ¼ cup sour cream
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
2 Tablespoons lemon zest
2 Tablespoons lemon juice
2 ½ cup blueberries, washed and drained on paper towels, kept at room temperature
What to Do:
Preheat oven to 350 degrees. In a large mixing bowl, mix sweet cream butter and 1 cup sugar together until creamy. Then add eggs and beat until creamy. Next, add vanilla and sour cream and cream together until well blended.
In a medium size mixing bowl, mix together flour, baking soda and baking powder. Slowly add flour to creamy mixture and beat until well blended. Add lemon juice, lemon zest and gently toss in blueberries. Pour mixture into a well-greased pan or spray Bundt pan with cooking spray.
Bake 350 degrees for 45 minutes and place on a wire rack to cool. Once cool, carefully transfer cake onto to serving plate and drizzle with lemon glaze.
1 ½ cup powdered sugar
1 –2 Tablespoons lemon juice
In a medium size mixing bowl, whisk powdered sugar and lemon juice together until mixture is thick enough to drizzle all over cake.