– 3 sticks unsalted butter, softened (339g) – 3 cups sugar (600g) – 5 large eggs, room temperature – 3 cups All Purpose Flour (not self-rising) (375g) – ½ teaspoon baking powder (2g) – ½ teaspoon salt (3g) – 1 cup sour cream (242g) – ¼ cup lemon juice – zest of one lemon – 1 teaspoons vanilla extract (4g) – 2 teaspoon lemon extract (8g) – 1 ½ cups Blueberries fresh or frozen – 1 cup powdered sugar sifted – 1-2 Tablespoons fresh lemon juice – zest of one lemon – pinch of salt
Pre-heat the oven to 325°F and butter and flour a bundt pan.Mix the all-purpose flour, baking powder, and salt in a separate dish and set aside.
1
Using the paddle attachment in your mixer, cream the butter and gradually add the sugar until light and fluffy, 3–5 minutes.
2
After adding each egg, mix to integrate.Pour sour cream, lemon juice, zest, vanilla extract, and lemon extract into a small bowl or measuring cup.
3
Alternate adding flour and sour cream to the butter, sugar, and egg mixture on low speed. Prepare and finish using dry ingredients. I add flour three times and sour cream twice. Only mix until mixed.
4
Fold in blueberries.Fresh blueberries need 60–70 minutes at 325 degrees. Using frozen blueberries may increase baking time by 10-15 minutes.
5
Watch the cake near 1 hour and add time as needed. When a toothpick or spear comes out clean or with a few wet crumbs, it's ready.This recipe yields 8–8.5 cups batter.
6
Stir sugar, lemon juice, and a pinch of salt in a small bowl until smooth.Pour over pound cake. (I spooned my into a piping bag with a clipped tip for control.)
7
Top with lemon zest. Increase powdered sugar if the glaze is too thin. Add juice or milk if too thick.Sprinkle lemon zest.
8