Lemon Blueberry Cake
2 1/2 cups all-purpose flour, plus 1 tsp for blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
For lemon glaze:
1/3 cup butter, melted
2 cups powdered sugar
3 tbsp lemon juice
1-2 teaspoons water, as needed
1. Preheat oven to 350ยบ. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon extracts.Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter.
3. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes, rotating pan halfway through baking. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.
4. In a small bowl, whisk butter, powdered sugar and lemon juice until smooth. If too thick, add 1-2 teaspoons of water whisking thoroughly after each addition.