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Preheat oven to 350F. Spray a bundt cake with baking spray.
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Whisk together flour, baking powder, and salt. Set aside.
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Beat softened butter, brown sugar, sugar until light and fluffy. Beat in the eggs one at a time; add vanilla and lemon zest and beat until combined. Add flour in 3 additions, alternating with sour cream in 2 additions.
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In a separate small bowl, toss together blueberries, zest, and remaining tablespoon of flour. Fold into batter.
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Pour into your prepared bundt pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool before glazing.