• Preheat the oven to 350°F/ 180°C. Grease and butter the bundt cake pan thoroughly, including all the nooks and crannies.

Bundt cake:

• Wet ingredients: Beat soft butter and sugar in the stand mixer bowl on medium-high speed for about 2 minutes. Scrape the walls of the bowl with the rubber spatula. Add eggs and sour cream and stir for 1 minute. Scrape the bowl again.

  1¾ sticks unsalted butter + 1 cup + 2 tablespoon granulated sugar + 3 eggs + 1 cup sour cream
• Dry ingredients: Mix flour, cocoa powder, baking soda, and salt in another bowl. Add to the butter mixture and stir at low speed until just combined. Don’t overmix. Scrape the walls of the bowl again if necessary.

  1⅓ cups all-purpose flour + 2 tablespoons unsweetened cocoa powder + ¾ teaspoon baking soda + ⅛ teaspoon fine sea salt
• Blueberries: Mix them with the remaining flour and fold them gently into the cake batter.

  8 oz blueberries + ½ tablespoon flour
• Bake: Pour the batter into the prepared bundt cake pan and bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Rest: Remove from the oven and let it cool in the pan for about 20-30 minutes. Then, carefully invert the pan onto a wire rack to release the cake. Allow to cool completely before glazing.

Glaze:

• Mix the confectioner’s sugar with 1-2 tablespoons of lemon juice. Add more lemon juice if necessary; the glaze should be thick yet slightly pourable. Pour over the bundt cake and let it set.

  1 cup confectioner’s sugar + 2-4 tablespoons lemon juice