Delish - Blueberry and Lemon sour cream cake

Blueberry, Lemon And Sour Cream Cake
Ingredients:
● 3 cups (450g) plain flour.
● 1/2 teaspoon salt.
● 1/2 teaspoon bicarbonate of soda.
● 3 eggs.
● 2 cups caster sugar.
● 250g unsalted butter, at room temperature, in chunks.
● 1 cup sour cream.
● 3 heaped teaspoons finely chopped lemon zest.
● 2 1/2 tablespoons of strained lemon juice.
● 200g fresh or frozen blueberries.
● extra plain flour, for coating the tin and dusting the berries.
Lemon Glaze
Ingredients:
● 1 cup (160g) icing sugar mixture, sifted
● 1/4 cup (60ml) strained lemon juice
● 30g melted unsalted butter
● Icing sugar, for dusting
Method:
● Preheat the oven to 160C. Butter and flour a 24 - 25cm bundt tin.
● Whiz the flour.
● Salt and bicarbonate of soda in a large food processor until they’re well mixed, then tip them into a bowl.
● Put the eggs and sugar into the processor and whiz them for a minute.
● Add the butter and process the mixture for another minute until it’s thick and creamy.
● In a small bowl, whisk together the sour cream and lemon zest and juice, then pour this into the mixture in the processor.
● Whiz the whole lot for 10 seconds, then add the reserved flour mixture and pulse with quick on/off bursts, stopping and scraping down the sides once or twice until it’s just combined.
● Toss the blueberries in a dessert spoonful of flour, so they’re lightly coated.
● Remove the bowl from the processor and gently use a rubber spatula to stir in the blueberries.
● Spoon the batter into the prepared tin and smooth the surface.
● Bake it for 1 1/4 hours, or until a fine skewer inserted in the middle comes out clean. When it’s ready, take the cake out of the oven, sit it on a cooling rack, and leave it to settle in the tin for 10 minutes.
● Meanwhile, mix all the glaze ingredients in a bowl until they’re smooth.
● Using a thin palette knife, carefully loosen the edges of the cake.
● Invert the cake onto the cooling rack and gently ease off the tin.
● To catch any drips, brush the cake all over the glaze with a plate underneath.
● Keep brushing on layers of glaze until there is none left - the cake will slowly absorb it.
● Gently transfer it to a stand or plate and dust it with icing sugar to serve the cake.