• Preheat oven to 350°F

Cake

• 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.

Glaze

• 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