Lemon-Blueberry Bundt Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 cups blueberries fresh
• 0.3 cup butter softened
• 4 large eggs 
• 13.5 ounces flour all-purpose
• 1.8 cups granulated sugar 
• 2 tablespoons granulated sugar 
• 3 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest grated
• 16 ounce cream sour reduced-fat
• 1 cup powdered sugar 
• 0.3 teaspoon salt 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup
• kugelhopf pan

Directions

1. Preheat oven to 35
2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
5. Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
6. Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream.
7. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan.
8. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
9. To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk.
10. Drizzle over cooled cake.