BLUEBERRY LEMON BUNDT CAKE

Batter:

3 c. flour

1/2 tsp. baking soda

1 tsp salt

1 3/4 c. fresh blueberries, clean and de-stemmed

1 c. (2 sticks) unsalted butter, at room temp

2 c. sugar

6 eggs

1 1/2 tsp. lemon extract*

4 tsp. grated lemon rind

1 tbsp. lemon juice

1 c. sour cream

Set oven at 325. Grease and flour a regular sized bundt pan. In a bowl, sift the flour, baking soda, and salt. Set aside. IN another bowl, toss the blueberries with 2 1/2 tsp. of the flour mixture (this help berries not to clump together and distribute better.) In a mixer or with an electric beater, cream the butter on medium speed for 3-4 minutes until very creamy. Add the sugar in 3 additions, beating for 1 minute on medium speed after each. Beat in the eggs, one at a time. Blend in the lemon extract, lemon rind, and lemon juice. On low speed, add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the flour. Scrape down bowl often with a spatula. Remove mixer and fold in blueberries. Spoon into bundt pan and smooth with spatula. Bake for 75-80 minutes or until toothpick comes up fairly clean. Set cake on rack to cool for 15 minutes and then invert onto cooling rack, remove pan and allow to cool further. Spread the glaze before completely cooled.

Glaze:

1/3 c. lemon juice

1/3 c. sugar

In small bowl, combine ingredients. Mix well - sugar will not dissolve. Brush over warm cake - tops and sides. Make sure to get sugar AND lemon juice over the cake and enjoy!!