Preheat the oven to 350°F and spray a 9-inch (8 cup) Bundt cake tin well with cooking spray. I like to use the cooking spray that has flour in it.
In a large mixing bowl, whisk together 2 cups of flour, baking powder and salt. Set aside.
In a separate small bowl, toss the blueberries with remaining tablespoon of all-purpose flour. Set aside.
In another bowl, using an electric hand mixer on medium-high speed, beat together butter and sugar until light and fluffy. Scrape down the sides of the bowl as needed with a rubber spatula. Add in the vanilla extract and beat until combined.
With the mixer on low speed, add eggs, one at a time, and whisk until fully incorporated. Do not over mix.
In a medium bowl, combine the buttermilk, sour cream and lemon juice.
With the mixer still on low speed, add flour mix to the butter-egg mix alternating with the buttermilk mixture. First add half the flour, then half the buttermilk, then half the flour then the rest of the buttermilk. Beat until just combined to form the cake batter
With the rubber spatula, fold in the lemon zest.
And then gently fold in the floured blueberries into the cake batter.
Pour batter into the prepared bundt pan.
Bake at 350°F for about 55-60minutes. The cake is done when a wooden skewer inserted into the center of cake comes out clean or only with a few crumbs.
Cool the cake in the pan on a wire rack for 45 minutes, then carefully release the cake onto the wire rack and leave to cool completely
To make the glaze:
Add lemon juice to powdered sugar 1 tbsp at a time until desired consistency. · Drizzle glaze on top of completely cooled cake before slicing to serve.
Notes
This cake can be frozen, see tips above.
Make sure that all your ingredients are at room temperature.
You can use frozen blueberries in place of fresh.
Don't overmix the cake batter. This will cause your cake to become more dense.
Don't overmix when adding the blueberries. This will cause the blueberries to break up and eventually sink to the bottom while baking.
Make sure your baking powder is fresh.
A standard bundt pan can be used. It doesn't need to be silicone or in the same shape that I used here.