Blueberry-Lemon Bundt Cake

Ingredients

• 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 room temperature
• 1 cup light brown sugar packed
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups blueberries
• 2 tablespoons grated lemon zest
• 1 lemon
• nonstick cooking spray for pan
• 4 ounces cream cheese softened
• 1 tablespoon butter softened
• 2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

Nutrition

• Calories : 1700 calories
• Carbohydrate : 244 grams
• Cholesterol : 405 milligrams
• Fat : 76 grams
• Fiber : 6 grams
• Protein : 19 grams
• SaturatedFat : 45 grams
• Sodium : 820 milligrams
• Sugar : 175 grams