Free Recipes Blueberry Lemon Bundt Cake

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Blueberry-Lemon Bundt Cake
Everyday foods PBS

can see pics at my blog at www.chubbagurl.blogspot.com

I used frozen blueberries, thawed them and rinsed them before I used them. This 
does not need a glaze it is DELICIOUS without but you could add one if you like.

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


For best results, coat the inside of the Bundt pan with cooking spray just 
before filling it with the batter to prevent it from pooling in the bottom.

   1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with 
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. 
Reduce 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 to 70 minutes. Cool in pan 20 minutes. Invert onto 
a rack; cool completely, top side up. Dust with confectioners' sugar before 
serving, if desired.