Blueberry Lemon Bundt Cake
By Pam Browning, Adapted from Cakes by Martha Stewart
2 1/2 cups flour plus 1 teaspoon for blueberries and zest
2 teaspoon 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 1/4 cups sour cream
2 cups fresh blueberries
2+ tablespoons finely grated lemon zest
For the glaze:
Preheat oven to 350º with rack on the bottom shelf.
Grease the bundt pan with Pam baking spray or with butter and flour mixture. Sift together flour, baking soda and salt.
Beat butter, brown sugar and granulated sugar in the bowl of a mixer until pale and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low, add flour mixture in 3 batches alternating with 2 batches sour cream and beating until just combined. Toss in blueberries with remaining teaspoon of flour and lemon zest, and fold into batter.
Pour into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
Cool on wire rack for 20 minutes, then turn out the cake onto rack to cool it completely.
For the glaze, mix together the juice of one lemon and enough powdered sugar for your desired consistency. Pour glaze over warm cake with a plate under the rack to catch the drippings, collecting what drips off and pouring it over again until all glaze is on the cake.