Blueberry Lemon Bundt Cake

2-1/2 c. flour
2 T. b.p.
1 c. sugar
1/2 tsp. salt
1 c. lt. br. sugar
2 sticks unsalted butter
4 large eggs
1 tsp. vanilla
1 c. sour cream
2 c. blueberries
2 T. lemon zest

Preheat oven to 350 -

In a bowl, whisk flour, B.P., salt.  Set aside.

Cream butter & sugars.  Add eggs, one at a time.  Beat in vanilla.  Add flour in 3 additions, alternating w. 2 additions of sour cream.

In a bowl, toss berries w. zest & 1 Tsp. flour.  Gently fold into batter.

Coat a 12 c. Bundt pan w. cooking spray.  Spread batter into prepared pan.

Bake cake on bottom rack until toothpick inserted is clean, 60-70 min.

Cool in pan 20".

Invert onto rack.  Cool completely top side up.

Dust w. xxxx sugar.