• Grease a Bundt pan and set aside. Set oven to 350 degrees.

  Add butter and sugar into the mixer bowl and mix on medium speed until the mixture is light and fluffy.

  Add in 1 egg at a time, beating well between each egg. Add lemon extract and vanilla.

  Set aside

  Using a medium sized bowl. Sift the flour, baking soda and cardamom. Add half of this to the creamed butter mixture and mix until combined then add the other half.

  Beat in the sour cream. When all ingredients are fully combined. Fold in the blueberries. Do not over mix.

  Pour batter into the Bundt pan. Tap the pan on the countertop to remove the air bubbles.

  Bake for 50 minutes or until the cake is golden brown and is light spongy when pressed.

  Cool on a cooling rack for 20-30 minutes. Then using a butter knife, loosen the edges of the cake. Turn onto the cooling rack.

  Place the cooling rack on a piece of parchment paper or a cookie sheet.

  Pour the glaze on top of the cake and let the glaze run down the edges.

  Cut and enjoy.

  This cake freezes well.

Glaze

• Mix all glaze ingredients together in a medium sized bowl. If you prefer a runnier glaze. Add 1 tsp of half and half at a time.