Blueberry Lemon Bundt Cake

I made this bundt cake the other day because I was bored and the recipe looked delicious! It turned out great. I put about half of it in the break room at work and got a handful of compliments. It was very light and lemony, so it's a perfect summer dessert.  It's a Martha Stewart recipe, try it out! 

• 2 1/2 cups of flour, plus 1 tsp. set aside 
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 sticks unsalted butter (room temp.)
• 1 cup packed light brown sugar
• 1 cup white sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 1 cup sour cream
• 2 cups blueberries
• 2 tablespoons grated lemon zest

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. 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; add flour mixture in three additions, alternating with two additions of sour cream.
3. 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.
4. 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. Dust with confectioners' sugar before serving, if desired.

   --Hope y'all like it!

Tip: For a glaze, I mixed together lemon juice and powdered sugar until I got a nice creamy mixture. Then I poked holes all over the top of the cake with my fork and drizzled the glaze on top, so it would drip into the middle of the cake too!