Lemon Blueberry Bundt Cake
To make Lemon Blueberry Bundt Cake, beat butter and sugar, mix in eggs, sour cream, and lemon, fold in flour-coated blueberries, and bake at 350°F for 55 to 65 minutes before glazing.
Bundt pans are beautiful, decorative, and full of tiny architectural crevices specifically designed to hold onto cake when you are emotionally vulnerable. Grease every groove. Seriously. This lemon blueberry cake is too good to lose half of it to a decorative ridge because you became optimistic with the butter.
The cake itself gets richness from a full cup each of butter and sour cream, while lemon juice and zest keep that richness bright. Beat the butter and sugar until genuinely light and fluffy before adding the eggs one at a time. Once the flour goes in, mix only until combined. The blueberries are tossed with a little flour before folding so they have a fighting chance of staying distributed instead of all moving into the basement during the 55- to 65-minute bake.
Let the cake cool in the pan for 15 minutes before inverting it, then wait until it is completely cool before adding the powdered-sugar lemon glaze. Warm cake will absorb the glaze and make it disappear; cool cake lets it sit in pale ribbons over the ridges. The finished crumb is tender and rich, the blueberries stay juicy, and the lemon cuts through both. It looks fancy because the pan did most of the decorating, which seems fair after the earlier threats.
