Lemon Blueberry Bundt Cake

3 C flour
2 t baking powder
1/2 t salt
½ C lemon juice
1 t vanilla
½ C buttermilk
2 sticks unsalted butter, at room temperature
2 C sugar
2 t grated lemon zest
4 lg eggs
2 C blueberries

Glaze:

2 C powdered sugar
1 T buttermilk
2-4 T lemon juice

Preheat oven to 350 degrees. Grease a 12-cup Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.

Mix 3 C flour with baking powder and salt in a large bowl. In a small bowl, combine lemon juice, vanilla, and buttermilk.

In a second large bowl, beat butter, sugar, and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about ¼ of flour mixture, followed by ¼ of buttermilk mixture, and stir just until mixed. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.

Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on wire rack.

Make glaze: Mix powdered sugar, buttermilk, and 2 T lemon juice in bowl until smooth. Glaze should be pourable; if it’s too thick, add lemon juice, 1 T at a time, until it reaches a pourable consistency. Pour half of glaze over warm cake, still in the pan. Remove cake from pan after cool, and pour the rest of the glaze over the inverted cake. Garnish with blueberries and lemon peel, if desired.