In a small bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.
Remove about ¼ cup of the dry ingredients and toss with the blueberries to coat. This helps keep the blueberries evenly distributed throughout the cake.
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla, and lemon zest until smooth.
Fold in the dry ingredients until almost fully combined. Then add in the sour cream and mix until fully combined and smooth. The batter will be thick.
Gently fold in the blueberries.
Prepare your pan by spraying thoroughly with a vegetable oil based pan spray.
Evenly pour the cake batter into your prepared pan. You'll need to gently spread it into an even layer.
Bake at 375°F for 40-50 minutes or until a cake tester inserted near the middle of the cake comes out clean. Note: Pans with a darker interior will cook faster, as will a smaller 5-6 cup bundt pan. Start checking at 30-35 minutes in those cases.
Remove from the oven and let the cake rest in the pan for 1-2 minutes. Use a butter knife and gently slide it between the cake and pan around the edges and the center hole. Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan. Allow the cake to cool completely before glazing.
To make the glaze, whisk together the powdered sugar and melted butter. Add lemon juice 1 teaspoon at a time until desired consistency is reached.
Drizzle the glaze over the top of the cake and enjoy!!
Notes
Store in an airtight container at room temperature for up to 3 days. This recipe is designed for a 10-12 cup bundt pan. Simply halve the recipe for a 5-6 cup bundt!