Yummy Lemon Blueberry Bundt Cake

Believe it or not, it is a "Cooking Light" recipe, and it is one of my favorite dessert recipes of theirs. Normally I look at their baked goods with a leery eye, since they usually end up not tasting as good as the picture looks, but this one is so, so yummy. I think I did a post on it ages ago.
Lemon-Blueberry Bundt Cake

Cake:

Cooking spray

2 tablespoons granulated sugar

3cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 3/4 cups granulated sugar

1/4 cup butter, softened

1 tablespoon grated lemon rind

4 large eggs

1/2 teaspoon vanilla extract

1 (16 ounce) carton reduced -fat sour cream

2 cups fresh blueberries

Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1. Preheat oven to 350

2.To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons sugar.

3. Lightly spoon flour into a dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

4. Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and sour cream. Add Flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

5. To prepare glaze, combine powdered sugar and juice, stirring well with a whisk. Drizzle over cake. Yield : 16 servings Calories 299 per slice

* note, I never make the glaze, so that may shave off a bit of calories. I think it tastes just fine without it.
Have a nice cup of tea with it, and enjoy!!
I just got this in the mail from here. I have all sorts of ideas swimming in my head for this :)