Blueberry Lemon Bundt Cake
Ingredients
- 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
- Nonstick cooking spray, for pan
- Confectioners' sugar, for dusting (optional)
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