Lemon Bundt Cakes with Blueberry Cream Cheese Icing – Brownie Mischief

Ingredients

• 1/4 cup (50g) granulated sugar
• Juice of one medium lemon plus enough water to make 1/4 cup
• 1 1/4 cups (142g) cake flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (150g) granulated sugar (preferably fine granulated sugar (not powdered sugar))
• Zest of 2 medium lemons
• 1/2 cup (107 ml) vegetable oil or neutral oil of your choice
• 2 large eggs (room temperature)
• 1/2 teaspoon pure vanilla extract
• 1/4 cup (59 ml) whole milk (room temperature)
• 1/4 cup (57g) sour cream (room temperature)
• 1/3 cup (57g) blueberries
• 2 teaspoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1/2 cup (113g) cream cheese, softened
• 2 tablespoons (28g) unsalted butter, softened
• 1/2 cup (60g) powdered sugar, sifted
• 2-4 tablespoons (30-59 ml) whole milk (room temperature)