Blueberry Banana Bundt

Preheat oven to 325 F. Spray a standard size bundt pan with cooking spray.

In the bowl of your stand mixer fitted with a paddle attachment beat the sugar and butter on medium speed until light and fluffy. Add the eggs one at time mixing to incorporate each one into the mix. Beat in sour cream.

On low-speed, add in the flour, baking powder, baking soda, apple pie spice, salt and bananas. Mix until just blended.

In a small separate bowl combine the blueberries and the 2 tablespoons of flour. With a spatula gently fold the blueberries into the batter. Pour batter into prepared pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Remove pan from oven and set it on a rack. Cool the cake upright in the pan for 25 minutes. Invert cake onto a heat proof plate. Allow cake to cool completely, at least 1 hour or more before adding glaze.

In a small bowl combine powdered sugar and maple syrup. Mix until smooth and desired drizzling consistency is reached. Then use a fork or spoon and drizzle glaze over the top of the cake.