Blueberry Lemon Bundt Cake

For The Cake:
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/salted butte, (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

Juice of one lemon

For The Cream Cheese Glaze:
1 Package cream cheese, (softened)

1 Tablespoon butter, (softened)

2 Cups confectioners' sugar

1/2 Teaspoon vanilla extract

1 Tablespoon milk

For The Cake:
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 and lemon juice. 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 or drizzle with the cream cheese glaze.

For The Cream Cheese Glaze:
Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave oven for 10-15 seconds. Drizzle spoonfuls over the cooled cake.