When I met Martha Stewart in France she told me about this recipe. Okay, not really.
2 1/2 cups flour plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter at room temperature
1 cup packed light brown sugar
1 cup white sugar
4 large eggs
1 teaspoon vanilla
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
Nonstick cooking spray for pan
Powdered sugar for dusting
Preheat oven to 350 degrees. 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. Beat in vanilla. 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. Coat a 12-cup nonstick Bundt pan with cooking spray. 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. Dust with confectioners’ sugar before serving.
I got the recipe here.