• Preheat oven to 325°F and generously grease and flour a 10” bundt pan.
• In a medium sized bowl, whisk the all purpose flour, baking powder and salt, and set aside.
  3 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons salt
• In the bowl of an electric mixer, blend together the melted butter, sugar. Add eggs, one at a time, blending for 10-15 seconds between each addition.
  ¾ cup unsalted butter, 2 cups granulated sugar, 4 large eggs
• Add vanilla, lemon zest and lemon juice.  Mix until well combined.
  1 teaspoon vanilla extract, 1 tablespoon lemon zest, 2 tablespoons lemon juice
• While slowly mixing, add about half of the flour mixture, and then add the sour cream.
  ½ cup sour cream
• Continue blending and add the remaining flour mixture, and then the milk. Stop the mixer.
  ½ cup milk
• In a small bowl, add the frozen blueberries and toss with 1 rounded tablespoon of flour.  Stir until the berries are all evenly coated (this will help prevent the berries from all sinking to the bottom of the cake).
  10 ounces frozen blueberries, 1 tablespoon all-purpose flour
• Add the flour coated berries to the batter, and gently but quickly stir by hand with a spatula until just combined.
• Pour/scoop the batter into the prepared pan and bake for 65-80 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
• Allow the cake to cool in the pan for 1 hour before attempting to remove. To remove cake from pan, use a small spatula to gently loosen around the edges, then invert pan onto cake plate, or baking sheet.

Lemon Glaze

• Prepare the glaze by simply whisking together the melted butter, powdered sugar and lemon juice in a bowl. Allow the glaze to sit for 10 minutes or so to thicken a bit, and then pour glazed over the cake.
  4 tablespoons unsalted butter, 1 cup powdered sugar, 2 to 3 tablespoons lemon juice
• Slice and enjoy!