Lemon-Blueberry Bundt Cake

Ingredients

• Cake:
• Cooking spray
• 2 tablespoons granulated sugar
• 3 cups all-purpose flour (about 13 1/2 ounces)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/4 cup butter, softened
• 1 tablespoon grated lemon rind
• 4 large eggs
• 1/2 teaspoon vanilla extract
• 1 (16-ounce) container reduced-fat sour cream
• 2 cups fresh blueberries
• Glaze:
• 1 cup powdered sugar
• 3 tablespoons fresh lemon juice

Preparation

1. Preheat oven to 350°.
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. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
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.
5. To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.