Blueberry Lemon Bundt Cake With Lemon Glaze

This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• Blueberry Lemon Bundt Cake

• 2 1⁄2 cups all-purpose flour
• 1  teaspoon all-purpose flour, for blueberries
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup butter, room temperature
• 1  cup light brown sugar, packed
• 1  cup sugar
• 4  large eggs
• 1  teaspoon vanilla extract
• 1  cup sour cream
• 2  cups blueberries
• 2  tablespoons  grated lemon zest

• Lemon Glaze

• 2  lemons, juice of
• 2 -3  cups icing sugar

Directions

1. Preheat oven to 350 degrees.
2. In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
3. In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
4. Add eggs, one at a time, beating until completely combined.
5. Beat in vanilla.
6. On low speed, alternate adding the flour mixture with the sour cream.
7. In a separate bowl, toss blueberries, zest and remaining flour.
8. Fold into batter.
9. Grease and flour a 12 cup bundt pan.
10. Spread batter into pan.
11. Bake cake on bottom rack of oven for 60-70 minutes.
12. Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
13. For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
14. Drizzle glaze over cake.
15. Enjoy!