Blueberry-Lemon Bundt Cake

This recipe came from the Everyday Baking show.  It is a refreshing coffee cake that is great served first thing in the morning.  Good anytime.

Cake
2 1/2 cups flour Plust 1 bsp for blueberries and zest
1/2 tsp salt
2 tsp baking powder
1 cup (2 sticks) unsalted butter at room temperature
1 cup packed light brown sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups blueberries
2 tbsp grated lemon zest

Preheat oven to 350F.  Spray 12 cup bundt pan with non-stick spray..  In a bowl whisk together flour, baking powder, and salt.  Set aside.

In a mixing bowl, cream butter 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 in three additions alternating with two additions of sour cream.

In a separate bowl, toss blueberries and zest with fremaining tbsp of flour.  Gently fold into batter.  Spread batter into prepared bundt pan..

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60-70 minutes.  Cool in pan for 20 minutes, then invert onto a rack.  Cool completely, top side up.

Icing
2 1/2 cups p;owdered sugar
1/4 cup lemon juice

Blend powdered sugar into lemon juice, so that it makes an icing that can be drizzled over the cake.  Be sure cake is completely cooled so it will not melt the icing.  Drizzle icing over cake.