Dragon's Blueberry Lemon Cake

• 2 34 cups flour
• 1 12 teaspoons baking powder
• 14 teaspoon baking soda
• 14 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 34 cups sugar
• 4 eggs
• 3 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1 12 teaspoons vanilla extract
• 1 cup buttermilk
• 12 cup sour cream
• 2 cups blueberries (tossed in 1 tablespoon flour)
• 1 tablespoon flour
• blueberries (to garnish)
• 2 cups confectioners' sugar
• 4 teaspoons lemon juice
• 3 teaspoons limoncello (or replace this with 3 teaspoons of lemon juice)
• 1 tablespoon maple syrup (or corn syrup)
• lemon zest (to garnish) (optional)

1. Heat oven to 350.
2. Butter and flour a 12 inch bundt pan.
3. Be sure to really get in the grooves of the pan so it will come out easily.
4. In a large bowl, whisk together flour, baking powder, baking soda and salt.
5. Set aside.
6. In another large bowl, beat butter until smooth.
7. Add sugar and beat for 2 to 3 minutes until fluffy.
8. Add eggs, one at a time, and beat well after each addition.
9. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined.
10. Beat in flour in 3 additions, alternating with the buttermilk.
11. Beat for 2 minutes on medium-high.
12. Fold in blueberries.
13. Spoon into prepared pan.
14. Bake at 350 for 50 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
15. Cool on a wire rack for 20 minutes.
16. Run a sharp knife around the edges of the pan.
17. Turn out and cool completely.
18. For the glaze, in a small bowl, mix together confectioners sugar, lemon juice, limoncello and syrup until smooth.
19. Drizzle over the top of the cake and let it roll down the sides.

flour, baking powder, baking soda, salt, unsalted butter, sugar, eggs, lemon juice, lemon zest, vanilla, buttermilk, sour cream, blueberries, flour, blueberries, sugar, lemon juice, limoncello, maple syrup, lemon zest

Taken from www.food.com/recipe/dragons-blueberry-lemon-cake-431197 (may not work)