Lemon Blueberry Bundt Cake

Cake:

2 ½ cups all-purpose flour, plus 1 teaspoon for blueberries and zest

2 teaspoons baking powder

½ 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

Icing:

4 oz cream cheese Cream cheese

2 cups of Powdered sugar

1 tsp of vanilla

1 tsp lemon juice

Splash of milk

Cake:

• Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

• 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; alternate flour and sour cream. Add flour mixture in three additions, alternating with two additions of sour cream.
  

• 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.

• 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

Icing:

• in a mixer, cream together cream cheese, powdered sugar, vanilla, and lemon. Mix until thick drizzle.

• If too liquid add in more powdered sugar

• If too stiff add in a small splash of milk (a little goes a long way)

** recipe taken / altered from Martha Stewart Lemon- Blueberry bundt recipe