A moist, buttery bundt cake filled with juicy blueberries and brightened with fresh lemon zest and juice, topped with a tangy-sweet lemon icing.

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1/4 cup fresh lemon juice

2 tbsp lemon zest

1 tsp vanilla extract

1 cup sour cream

2 cups blueberries (fresh or frozen)

2 cups powdered sugar

2–3 tbsp fresh lemon juice (for icing)

1 tsp lemon zest (for icing)

2 tbsp melted butter (for icing)

Pinch of salt (for icing)

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Preheat oven to 350°F (175°C). Grease and flour a bundt pan generously.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Gradually add dry ingredients, mixing just until combined.
Fold in lemon juice, lemon zest, vanilla extract, and sour cream until smooth.
Gently fold in blueberries, tossing fresh berries in a little flour first to prevent sinking.
Pour batter into prepared bundt pan and smooth the top.
Bake for 60–70 minutes, checking with a toothpick inserted into the thickest part; continue baking in 10–15 minute intervals if needed, covering with foil if browning too quickly.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
For the icing, whisk powdered sugar, lemon juice, lemon zest, melted butter, and a pinch of salt until smooth.
Drizzle icing over cooled cake and let set before slicing.