It's the best cake I have ever had!


  • 2.5 cup all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 cup blueberries
  • 2 tblsp grated lemon zest
  • juice of one lemon
  • nonstick cooking spray, for pan
  • 1 (4 ounce) tub cream cheese, softened
  • 1 tblsp butter, softened
  • 2 cup icing sugar
  • 1/2 teaspoon vanilla extract
  • 1 tblsp milk


  • NB: For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
  • Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
  • In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
  • In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
  • Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving or drizzle with the cream cheese glaze.


  • Mix the cream cheese with the butter, icing sugar, vanilla extract, and milk in a bowl.
  • Heat in a microwave for 10-15 seconds then drizzle spoonfuls over the cooled cake.

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