Meyer Lemon and Blueberry Bundt Cake

For 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 unsalted butter, at room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

2 tablespoons Meyer lemon juice (grate zest before juicing the lemons)

1 cup sour cream

2 cups blueberries

2 tablespoons grated Meyer lemon zest

For glaze:

1/4 cup Meyer lemon juice

2 cups confectioner’s sugar (or add more for thicker glaze)

Make cake:

Heat oven to 350° F.  Thoroughly grease and flour a 12-cup Bundt pan.

In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated after each. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Spread batter in prepared pan.

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.

Make glaze:

While cake is cooling, whisk lemon juice and confectioner sugar to create glaze. Mix until all the sugar has dissolved and there are no longer lumps. When the cake has completely cooled, drizzle glaze over the cake.

Makes one 12-inch Bundt cake.

From The Culinary Chronicles website, adapted from Martha Stewart