Yield
16 servings (serving size: 1 slice)

Both kids and adults will love this golden cake bursting with blueberries and drizzled with tangy lemon glaze.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Step 4

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). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. 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.

Step 5

To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

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