- 5 Tbsp unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 Tbsp grated lemon zest
- 2 tsp vanilla bean paste or extract
- 2 cups blueberries
- 3 cups unbleached all-purpose flour, divided
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1 1/4 cups powdered sugar, sifted
- 1 tsp fresh thyme leaves
- 2 Tbsp lemon juice
- 1 tsp lemon zest
Preheat oven to 350°. Grease and flour a 10” (10-cup) bundt cake pan.
To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, beat together butter, cream cheese, and sugar until smooth. Add eggs, one at a time, beating well between each addition. Add lemon zest and vanilla and beat until combined.
In a small bowl, add blueberries and 2 tablespoons of flour from 3 cups and toss until blueberries are well coated in flour. Set aside.
In a bowl, sift together remaining flour, baking powder, baking soda, and salt. Alternately add dry ingredients and sour cream to batter, beating between each addition. Using a spatula, fold in blueberries then transfer batter to prepared cake pan.
Bake until a toothpick inserted into cake comes out clean, about 50 minutes. Allow cake to cool for 10 minutes in pan before inverting it onto a baking rack to cool completely.
To make the glaze, in a small bowl, whisk together powdered sugar, thyme, lemon juice, and lemon zest until smooth. Once cake has cooled completely, pour on glaze.