Makes 4 mini bunt cakes

  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 Tbsp. lemon zest
  • 1 1/3 cups (about 6 ounces) blueberries
  • 1 cup confectioners' sugar
  • 1 to 2 Tbsp. lemon juice

    Active time: 30 minutes
    Total time: 1 hour 30 minutes, plus cooling

    Preheat oven to 350°. Butter and flour 4 (3-cup) Bundt pans, tapping out excess flour. In a medium bowl, whisk together flour, baking soda and salt.

    In a large bowl, using an electric mixer, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs, one at a time. Add flour mixture and combine, then add sour cream and lemon zest, mixing until just incorporated. Increase speed to high and beat for 2 minutes more. Fold in blueberries.

    Transfer the mixture to prepared pans and bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes. Let cakes cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

    To make icing: In a medium bowl, whisk together confectioners' sugar and 1 Tbsp. lemon juice (add more juice if needed to achieve glaze consistency). Drizzle over cooled cakes.

    Next Story