Blueberry Lemon Bundt Cake With Lemon Glaze

• 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

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!

lemon bundt cake, flour, flour, baking powder, salt, butter, light brown sugar, sugar, eggs, vanilla, sour cream, blueberries, lemon zest, lemon glaze, lemons, icing sugar

Taken from www.food.com/recipe/blueberry-lemon-bundt-cake-with-lemon-glaze-244117 (may not work)