Preheat oven to 350°. Generously grease and flour 10-inch Bundt pan; set aside.
Combine 3 cups flour, baking powder, salt and baking soda in medium bowl with wire whisk; set aside.
Beat Shedd's Spread Country Crock® Calcium plus Vitamin D with 2 cups granulated sugar in large mixing bowl with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla, scraping sides occasionally. Alternately beat in flour mixture and sour cream on low speed, just until blended, beginning and ending with flour mixture.
Combine remaining 1/4 cup granulated sugar with remaining 1 tablespoon flour in medium bowl. Add blueberries; toss to coat. Gently fold blueberry mixture into cake batter. Spoon batter into prepared pan.
Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely.
For glaze, blend confectioners sugar, lemon juice, lemon peel and remaining 1/2 teaspoon vanilla in medium bowl; drizzle over cake.
Cost per recipe*: $12.00.
Cost per serving*: $1.00.
*Based on average retail prices at national supermarkets.
Nutrition Information per serving
Calories 470, Calories From Fat 120, Saturated Fat 4.5g, Trans Fat 0g, Total Fat 13g, Cholesterol 80mg, Sodium 410mg, Total Carbohydrates 82g, Sugars 55g, Dietary Fiber 1g, Protein 6g, Vitamin A 20%, Vitamin C 6%, Calcium 25%, Iron 10%