Blueberry Lemon Bundt Cake With Lemon Glaze

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This is a delicious cake! it from the martha stewart everday foods magazine (issue #5). i have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.

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Steps

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Preheat oven to 350 degrees.

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In a bowl , whisk 2 1 / 2 cups flour , baking powder and salt.

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Set aside.

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In another mixing bowl , cream butter , and both sugars on high , until light and fluffy.

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Add eggs , one at a time , beating until completely combined.

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Beat in vanilla.

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On low speed , alternate adding the flour mixture with the sour cream.

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In a separate bowl , toss blueberries , zest and remaining flour.

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Fold into batter.

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Grease and flour a 12 cup bundt pan.

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Spread batter into pan.

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Bake cake on bottom rack of oven for 60-70 minutes.

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Cool in pan for about 20 minutes , then invert onto rack.

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Cool completely.

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For the glaze , combine the juice of two lemons with 2-3 cups of icing sugar , until desired consistency has been reached.

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Drizzle glaze over cake.

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Enjoy !.

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Ingredients

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all-purpose flour, baking powder, salt, butter, light brown sugar, sugar, eggs, vanilla extract, sour cream, blueberries, lemon zest, lemons, juice of, icing sugar