Blueberry-Lemon Bundt Cake

This is a wonderful cake - For best results, coat the inside of he Bundt pan with cookin spray just before filling it with batter to prevent it from pooling in the bottom. Just a Note - Tossing the zest and the berries with some flour will help keep the fruit suspended in the batter while it cooks.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 2 1⁄2 cups all-purpose flour, plus 1 tsp. for blueberries and zest
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup unsalted butter, room temperature
• 1  cup light brown sugar, packed
• 1  cup granulated sugar
• 4  large eggs
• 1  teaspoon vanilla extract
• 1  cup sour cream
• 2  cups blueberries
• 2  tablespoons lemon zest, grated
•  nonstick cooking spray, for pan
•  confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven to 350°F In a bowl, whisk 2 1/2 cups flour with the baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs one at a time, beating until incorporated. Beat in vanilla. Reduced speed to low, add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60-70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.