A delicious Lemon Blueberry Bundt Cake made with fresh blueberries, lemon, and topped with a creamy white chocolate glaze. This cake combines vanilla, sour cream, and refreshing lemon zest for a delightful treat perfect for any occasion.
1: Add eggs, sugar, vanilla, sour cream, and salt to a mixer and beat for a few minutes.
2: Add lemon zest and juice, then sift in flour, baking powder, and baking soda, mixing until incorporated.
3: Slowly pour in melted butter and oil, then add the corn starch coated blueberries and mix briefly.
4: Pour the mixture over a greased 6-cup capacity Bundt pan and bake at 350°F for about 45 minutes or until a toothpick inserted comes out dry.
5: Once cake comes out of the oven, let cool for 10 minutes.
6: Microwave the white chocolate for 1 minute, stir well, and let it cool and thicken for about 10 minutes.
7: Pour chocolate over the cake, add fresh blueberries, powdered sugar, lemon zest, and mint leaves, and enjoy.
