Blueberry Bundt Cake

1 1/4 cups all purpose flour, plus 1/2 teaspoon for blueberries
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup blueberries (fresh or frozen - do not thaw)

Preheat oven to 350*F.

Sift dry ingredients into medium bowl. Toss blueberries with 1/2 teaspoon flour in a small bowl.

Cream butter and sugars on high until light and fluffy (use paddle attachment on a stand mixer). Add eggs, one at a time, until incorporated, then add vanilla.

Add flour and sour cream in 3 additions, beginning and ending with the flour. Fold in blueberries.

Spray 6 cup bundt pan with cooking spray and fill with batter. Bake 50-60 minutes or until inserted cake tester comes out clean. Cool 20 minutes in pan, then invert pan on serving platter to cool completely. If desired, dust with confectioners' sugar before serving.

recipe adapted from Martha Stewart