INGREDIENTS:



Blueberry Lemon Bundt Cake

• 2 ½ 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 the 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 the bottom rack of the oven for 60-70 minutes.
12. Cool in pan for about 20 minutes, then invert onto a 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!

Source: Food.com