Lemon-Blueberry Bundt Cake

2 T. sugar
3 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 3/4 c. sugar
1/4 c. butter, softened
1 T. grated lemon rind
4 large eggs
1/2 t. vanilla
16 oz. container reduced-fat sour cream
2 c. fresh blueberries
Glaze:
1 c. powdered sugar
3 T. fresh lemon juice

Preheat oven to 350'. Coat a 12 cup Bundt pan with cooking spray; dust with 2 tablespoons sugar. Set aside.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl, beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries (dusted with flour). Spoon batter into prepared pan. Bake at 350' for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.