*Eggs weighted without shells
- Preheat oven to 325° and spray bundt pan or baking pans with spray release or grease and flour. Four 8” baking pans or Five 7” pans.
- In a large bowl, add flour and baking soda. Mix with whisk and set aside.
- In the bowl of a stand mixer using a paddle attachment, add butter (room temperature) and sugar. Mix on medium speed until light and fluffy.
- Add sour cream and mix on medium until incorporated.
- Add the flour mixture to the creamed mixture, alternating with the eggs. Add eggs, one at a time, beat, then add some flour. Beginning and ending with the flour.
- Add the vanilla extract and lemon extract and beat until incorporated taking care not to over beat.
- Lightly dust fresh blueberries with flour. Fold into batter.
- Pour batter into Bundt pan or pans.
- Bake Bundt pan for about 1 hour and 20 minutes. Toothpick inserted into the center should come out with a few crumbs, but no liquid.
- If using baking pans, bake 35-40 minutes. Toothpick inserted into the center should be clean or have a few crumbs, but no liquid.
- Let the cake cool in pan/pans for 10- 15 minutes. Turn out onto a cooling rack and let cool until warm to the touch. Wrap cakes in saran wrap and let them finish cooling.
If using a Bundt pan, be sure to spray it well with pan release. If using butter and flour to prepare the pan, make sure all areas of the pan are coated.
Have all ingredients at room temperature.
Be careful to not overbake the cake. A few crumbs on the toothpick are ok. If the toothpick inserted in the center has liquid on it, it’s not done.
To add additional lemon flavoring, zest a lemon and add the zest to the batter when adding the lemon and vanilla extracts.
Store wrapped cakes in the refrigerator or freezer for use later.
Let cake come to room temperature before eating. Butter cakes taste best at room temperature.