Blueberry-lemon Bundt Cake

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 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)

Recipe

• 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.