Lemon blueberry bundt cake: 7 Joyful slices of bliss

Preheat oven to 350°F

Rinse blueberries and pat dry. Sprinkle 1 tablespoon of flour over berries. Toss to coat.

1 tablespoon flour, 2 cups blueberries

Combine flour, baking powder and salt. Set aside.

3 cups flour, 2¼ teaspoons baking powder, ½ teaspoon salt

In a mixing bowl, beat butter and sugar together until very soft and fluffy (2-3 minutes) Scrape down sides to make certain it is well mixed.

1½ cups butter, 1½ cups sugar

Add one egg and mix then add 2 tablespoons of the flour mixture. Stir just until combined

6 eggs

Repeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.

Add lemon zest, lemon juice and vanilla. Stir to combine.

2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 teaspoon vanilla

Add a third of the remaining flour mixture and mix

Add half of the milk and combine

¾ cup milk

Add another third of flour and mix

Add remaining milk. Stir to combine

Add remaining flour. Stir just until combined. Scrape down sides with a spatula making certain everything has been well mixed.

Remove bowl from mixer and fold in blueberries and the flour mixed with the berries.

Pour into a well greased and lightly floured bundt pan

Bake in a preheated 350 degree oven for 55-65 minutes or until cake is cooked through. Test cake with a toothpick to determine if cooked through.

Place cake on a baking rack and allow the cake to cool in pan for about 10 minutes. Invert pan over a baking rack and allow cake to cool for an additional 5-10 minutes. Carefully remove cake pan and allow cake to fully cool on baking rack.

Combine powdered sugar and lemon juice until smooth

1¼ cup powdered sugar, 2 tablespoons lemon juice

Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides