Berry Excited to Introduce Lemon Blueberry Bundt Cake

Made this using a Tastemade recipe a year ago, turned out well so I made it again this summer.

• 1 1/4 cups butter
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp. vanilla extract
• 2 tbsp. lemon zest
• 2 tbsp. lemon juice
• 3 cups flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup buttermilk
• 2 cups blueberries
• 1 tbsp. flour, to mix with the blueberries

Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp. lemon juice

1. Preheat oven to 350 F. Butter and dust with flour a 10-in. bundt cake pan. 

2. Whisk flour with baking powder and salt; set aside until ready to use.

3. In a large bowl, mix butter with sugar until light and fluffy. Add eggs, one at a time, beating until incorporated.

4. Add vanilla, lemon zest, and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.

5. Only now, take the blueberries out of the freezer, Stir with 1 tbsp. of flour. Keep about 1/4 cups of the blueberries for topping and add the rest over the batter.

6. Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.

7. Pour the batter into the prepared pan and add the reserved 1/4 cup blueberries on top.

8. Bake for 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool at room temperature. 

10. Prepare the lemon icing by mixing the powdered sugar with lemon juice.