Ingredients

• 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
• 2 teaspoons baking powder
• 1/2 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)

Directions

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with

2. baking powder and salt; set aside.

3. In a mixing bowl, cream butter and sugars on high speed until light and

4. fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla.

5. Reduce speed to low; add flour mixture in three additions, alternating with

6. two additions of sour cream.

7. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently

8. fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray.

9. Spread batter in prepared pan.

10. Bake cake on bottom rack of oven until a toothpick inserted into center of

11. cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert

12. onto a rack; cool completely, top side up. Dust with confectioners’ sugar

13. before serving, if desired.

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