Lemon Blueberry Bundt Cake | Baking Recipes | Chef Sheilla

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 cups Granulated White Sugar
• 250 grams Unsalted Butter (cut into big cubes)
• 5 medium Eggs (room temperature)
• 1 cup Sour Cream (room temperature)
• 1 3/4 cups Fresh or Frozen Blueberries
• 1/4 cup Lemon Juice
• 2 Zest of Lemon (grated)
• 2 pieces Lemon (peel off the zest and cut into julienne)
• 2 cups Water
• 1 1/2 cups Water
• 1 cup Granulated White Sugar
• 1/2 cup Powdered Sugar (sifted)
• 1 tbsp Water
• 2 tsp Lemon Juice
• 10-12 pieces Fresh Blueberries