1-Gathering and Prepping: First, preheat your oven to 350 degrees Fahrenheit and grease and flour a bundt pan with a 10-12 cup capacity. This step is key to getting that beautiful shape without any sticking drama. In a bowl, mix together the 2 3/4 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt; set it aside for later.

2-Mixing the Batter: Beat 1 cup butter and 2 cups sugar on medium-high speed for about 3 minutes until it’s nice and creamy. Add 4 large eggs one at a time, beating well after each to keep things smooth. Gradually add the dry ingredients to this butter mixture in intervals to avoid lumps.

3-Mixing the Batter continued: Gently fold in 1 cup sour cream, 3 tablespoons lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla using a spatula. If the batter needs a bit more zing, go ahead and add extra zest. Carefully fold in the 3 cups blueberries coat them with 2 tablespoons flour if they’re fresh to keep them from sinking in the batter.

4-Baking and Finishing: Pour the batter into your prepared bundt pan and bake for about 60 minutes, or until a toothpick comes out clean. If it needs more time, add 10-15 minutes, and cover with foil if the top gets too brown. Let the cake cool slightly before turning it out onto a wire rack.

5-Baking and Finishing continued: For the icing, beat together 2 cups powdered sugar, 1/3 cup lemon juice, a pinch of salt, and 1 tablespoon lemon zest. Slowly add 1 1/2 tablespoons melted butter, beating until smooth, then let it thicken before drizzling over the cooled cake. This step adds that final sweet-tart touch to your blueberry bundt cake with citrus.