Yield: 12 servings

Preparation time: 15 minutes
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3 cups PLUS 1 tablespoon flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup margarine
2 1/4 cups sugar
4 large eggs
2 1/2 teaspoons vanilla
1 cup sour cream
2 cups fresh blueberries, rinsed and dried
1 1/2 cups confectioner's sugar
1 teaspoon grated lemon peel
1 1/2-2 tablespoons fresh lemon juice

Cooking time: 55 minutes
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Preheat oven to 350 degrees.

Generously grease and flour a 10 inch bundt pan; set aside

In a medium bowl with a wire whisk, combine 3 cups flour, baking powder, salt and baking soda; set aside.

In a large mixing bowl, with an electric mixer beat margarine with 2 cups granulated sugar until light and fluffy, about 5 minutes.

Add eggs, one at a time, beating well after each additon.
Beat in 2 teaspoons vanilla, scrapping sides occasionally.

On low speed, alternately beat in flour mixture and sour cream just until blended, beginning and ending with the flour mixture.

In a medium bowl with a wire whisk, combine remaining 1/4 cup sugar with remaining 1 tablespoon flour.
Add blueberries; toss to coat.
Gently fold blueberry mixture into cake batter.
Spoon batter into prepared pan.

Bake 35 minutes or until toothpick inserted into center comes out clean.

On wire rack, cool 15 minutes, remove from pan and cool completely.

For Glaze:
In a medium bowl, blend confections sugar, lemon juice , lemon peel and remaining 1/2 teaspoon vanilla; drizzle over cake.

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