Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Fantastic cake! Rave reviews all around. Moist, dense and great lemon flavor. Inspired by a cake posted on thedragonskitchen.com --- with a few changes to suit my love for lemons and fresh blueberries!

Ingredients Nutrition

Directions

  1. Heat oven to 350. Butter and flour a 12 inch bundt pan. Be sure to really get in the grooves of the pan so it will come out easily.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined.
  4. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan.
  5. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
  6. For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.