– 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 approx amount in one small lemon – 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 adjust amount as needed for desired consistency – zest of one lemon – pinch of salt
Preheat oven to 325°F and butter and flour a bundt pan.Mix all-purpose flour, baking powder, and salt in a separate bowl and set aside.Add sugar slowly to butter using the paddle attachment in your mixer until light and fluffy, 3–5 minutes.
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After adding each egg, mix to integrate.Pour sour cream, lemon juice, zest, vanilla extract, and lemon essence into a small bowl or measuring cup.
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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.Mix in blueberries.
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At 325 degrees, fresh blueberries require 60–70 minutes. Freezing blueberries may add 10-15 minutes to baking. Watch the cake approach 1 hour and increase time as required. A toothpick or spear with clean or wet crumbs indicates readiness.This recipe yields 8–8.5 cups batter.
4
Stir sugar, lemon juice, and a sprinkle 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.)
5
Top with lemon zest. Increase powdered sugar if the glaze is too thin. Add juice or milk if too thick.Sprinkle lemon zest.
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