Blueberry Sour Ceam Lemon Bundt

This is similar to the cake I baked for Sender's bris. It is richer, and easier - no weird ingredients. I bake this in two cake pans, and it's a showstopper. So delicious. It's straight from the internet, by Nellie Bellie. You will need lots of lemons!

1 3/4 c flour

1 c whole wheat flour
1 1/2 t baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 c butter
2 c sugar
4 large eggs
3  T lemon juice (about 2 large lemons)
2 T lemon zest (about 2 large lemons)
1 t vanilla
1 c sour cream (8 oz)
3 c blueberries, mixed with T flour. (1 and 1/2 pints) 

Icing

1 1/2 T butter, melted
2 c powdered sugar
1/3 c lemon juice
pinch salt

1 T lemon zest

Thin sliced almonds (thin, oval shape, not matchsticks)

Preheat the oven to 350 degrees.
Grease and flour two cake pans, bundt and/or tube pans.

In sufficient size bowl, mix together the flours, baking powder, baking soda, and salt. Set aside. (You will add this to the bigger bowl.)
In a large bowl, or stand mixer, beat the butter and sugar on medium-high for about 3 minutes.
Add your eggs 1 at a time, beating after each addition.
Continue beating, adding a bit of the flour mixture to the egg mixture in intervals, a little at a time.
Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
Gently fold in the blueberries.
Spread the batter into the prepared bundt/tube pans.

 
Bake for 55 minutes, check for doneness. If a toothpick in the center doesn't come back clean, put the cake back in for another 10-15 minutes.

Icing

Beat the powdered sugar, lemon juice, salt, and zest together.
Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well. If it's too thin, add more powdered sugar.
Let cool a bit until the desired consistency for pouring.
Pour over your cake, sprinkle the almond slices, and let cool.