Lemon Blueberry Bundt Cake

INGREDIENTS

2 cups

fresh) blueberries + 1 tablespoon (8 grams) all-purpose flour

and ¾ cups (345 grams) all-purpose flour, spooned & leveled

1 tsp

baking powder

1/2 tsp

baking soda

1 tsp

salt

3/4 cup

unsalted butter, softened to room temperature

2 cups

granulated sugar

large eggs (room temperature)

2 tsp

vanilla extract

1/3 cup

fresh lemon juice

2 tbsp

lemon zest

1/4 cup

canola or vegetable oil

1 cup

full fat sour cream, room temperature

1 cup

confectioners sugar

2 tbsp

(30-45 ml) fresh lemon juice, use as needed