Blueberry Bundt Cake

This is an awesome cake. Because we are vegetarians, I made it with Ener-G egg replacer (I pre-mixed the powder with the water before adding). Also, I made it with unbleached flour, organic raw sugar, and real butter. I've made it twice--once in a 9 X 13 pan--and unfortunately it fell a little in the center. Then recently I made it in a Bundt pan, and it turned out beautiful! Thanks so much for this wonderful recipe. I plan to make it again today.

If you read the recipe you will see it doesn't say where to put the sour cream or when to add the dry ingredients. Of course if you know how to bake you will know when to add it. I greased and floured the pan because I had a feeling and it stuck anyway, what a mess!! The glaze called for 1 1/2 or 2 tbsp of lemon juice. I added 3 tbsp and it was still hard to drizzle. If you insist on making this I would add less sugar for the icing. I haven't tasted it yet but it is such a mess I will never make it again