Lemon-Blueberry Bundt Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 cups blueberries 
• 0.5 cup buttermilk 
• 1 tablespoon buttermilk 
• 2 cups powdered sugar 
• 4 large eggs at room temperature
• 3 cups flour all-purpose
• 0.5 cup juice of lemon 
• 2 Tbsp juice of lemon 
• 2 teaspoons lemon zest grated
• 0.5 teaspoon salt 
• 2 cups sugar 
• 16 tablespoons butter unsalted at room temperature (2 sticks)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• kugelhopf pan

Directions

1. Preheat oven to 350F. Grease a 12-cup Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.
2. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.
3. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy.
4. Add eggs, one at a time, beating well after each.
5. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries.
6. Transfer batter to pan, spreading evenly.
7. Bake until a tester inserted into center of cake comes out clean, about 1 hour.
8. Let cool in pan on a wire rack for 10 minutes, then unmold cake.
9. Mix confectioners' sugar, buttermilk and 2 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency.
10. Pour half of glaze over warm cake.
11. Let cool for 1 hour, then pour remaining glaze over cake and serve.