3 c. flour
1/4 t. baking soda
1/2 t. salt
1 c. softened butter
2 T lemon juice
grated peel of two lemons
3 c. sugar
6 eggs
1 c. sour cream
2 cups blueberries (frozen is fine)
2 c. confectioner's sugar
1/2 c. lemon juice
Preheat oven to 350. Grease and flour a large tube or bundt pan. In a medium bowl sift: 3 c. flour, 1/4 t. baking soda, 1/2 t. salt. Cream in a large mixing bowl: 1 c. softened butter. Add 2 T lemon juice and grated lemon peel to butter mixture. Gradually add sugar to butter mixture. Beat two minutes. Add 6 eggs, two a time mixing thoroughly after each addition and two or three minutes after all the eggs have been added. Add half the flour mixture to the butter mixture on lowest speed until blended. Add 1 c. sour cream and the rest of the flour mixture and mix until smooth. Fold in 2 cups blueberries. Pour batter into prepared pan and smooth top. Bake for 60-80 minutes or until tests done. Cool 20 minutes in the pan, then turn out onto a cooling rack. After cake is completely cool, mix 2 c. confectioner's sugar and 1/2 c. lemon juice to form a smooth mixture. Drizzle over top of cake to glaze.