<http://schema.org/recipeInstructions>
" Heat oven to 350 degrees F. Butter and flour one 12-cup or four 3-cup Bundt pans, tapping out any excess. In a medium bowl, whisk together the flour, baking soda, and salt. Using an electric mixer, beat the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the eggs one at a time. Add the flour mixture to combine, then add the sour cream and lemon zest, mixing until just incorporated. Increase the mixer speed to high and beat for 2 minutes more. Fold in the blueberries. Transfer the mixture to the prepared pan and bake until a wooden pick inserted into the center comes out clean, 65 to 75 minutes for a 12-cup Bundt pan (50 to 55 for the minis). Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Meanwhile, in a medium bowl, whisk together the confectioners&amp;#039; sugar and 1 tablespoon lemon juice (add additional juice if necessary). Drizzle over the cooled cake just before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a50261/mini-lemon-blueberry-bundt-cakes-recipe-wdy0515/>