Blueberry-Lemon Bundt Cake

Lemon zest lends fresh flavor to this springy Bundt cake, which pairs well with whipped cream and fresh berries.

Preheat oven to 350 degrees, with rack on bottom shelf. Butter a 12-cup Bundt pan; dust with flour, tapping out excess.

In a medium bowl, whisk together 2½ cups flour, baking powder and salt. With an electric mixer on high speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in 3 batches, alternating with 2 batches of sour cream and beating until just combined. Toss blueberries and zest with remaining 1 teaspoon flour; gently fold into batter.

Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, 60 to 70 minutes.

Transfer pan to a wire rack to cool 20 minutes. Turn out cake onto rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 3 days). Dust with powdered sugar before serving, if desired. Slice and serve. Serves: 12

Per serving: 422 calories (45 percent from fat), 21 grams fat (13 grams saturated), 121 milligrams cholesterol, 53 grams carbohydrates, 6 grams protein, 213 milligrams sodium, 1 gram fiber.

— Adapted from“Martha Stewart’s Cakes”(Clarkson Potter, 2013).