Blueberry-Lemon Bundt Cake

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2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups blueberries

2 tablespoons grated lemon zest

juice of one lemon

Nonstick cooking spray, for pan

1 (4 ounce) package cream cheese, softened

1 tablespoon butter, softened

2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1 tablespoon milk

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