* Please note, this recipe can be adapted to be dairy if non-dairy margarine spread is substituted with regular butter and non-dairy sour cream with regular sour cream
Instructions
Preheat oven to 350 degrees F.
Liberally spray bundt pan with non-stick spray.
In a large bowl, combine flour, baking powder and salt. Set aside.
In a separate large bowl, use a hand mixer to combine margarine, brown sugar, granulated sugar, eggs, zest, vanilla, and sour cream.
Once mixture of wet ingredients is well combined, gradually add dry mixture until combined.
In a small bowl, sprinkle blueberries with 1 tbsp flour.
Use a spatula to gently fold in blueberries.
Pour batter into prepared bundt pan and bake for about 45-50 minutes or until a toothpick that is inserted comes out clean.
Allow to fully cool before carefully flipping onto a plate.
To make glaze, whisk together confectioner’s sugar, lemon juice, zest and water.
Pour over cooled cake directly, or serve alongside individual slices.
Recipe by Chef Times Two at https://www.cheftimestwo.com/shabbat-bundt/