2 1/2 Cups Flour
1 1/2 Cups Salted Butter
3 Large Eggs
1 tsp. Vanilla Extract
1 1/4 Cups Sour Cream
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 Jar Blueberry Lavender Slow Jams
4 Tbs. Salted Butter (softened)
3/4 Cup Powdered Sugar
2-3 Tbs. Fresh Lemon Juice
In a medium bowl, sift the flour, baking powder, baking soda and salt together.
In a separate bowl, mix all the Blueberry Lavender filling ingredients together.
In an electric mixer, cream the butter and sugar on medium speed for 3-4 minutes until fluffy and light in color. Add the eggs one at a time, then add the sour cream and vanilla. On low speed, mix in the flour mixture until the dough comes together but do not overbeat.
Let the bundt cake cool on a wire rack for half and hour then take a butter knife and gently scrape around the edges of the cake and pan to loosen the cake from the pan. Turn the pan over and slide the bundt cake out. Let cake cool for 1 more hour.