Glazed Lemon Blueberry Cake

Ingredients

For the cake:

• 1 cup unsalted butter, room temperature
• 1/2 teaspoon baking soda
• 3 cups flour
• 1 cup buttermilk
• 2 1/2 teaspoons lemon juice
• 3 tablespoons lemon zest
• 4 eggs, at room temperature
• 2 cups granulated sugar
• a pinch of salt
• 1 cup blueberries

For the glaze:

• 1/2 cup confectioner's sugar
• 1/2 cup lemon juice
• 2 tablespoons lemon zest

Preheat the oven at 325 degrees.

Spray a bundt cake pan with nonstick baking spray.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.

Pour batter into prepared pan. Bake about 1 hour and 15 minutes or until a tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool.

Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth; set aside.

Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the cake, and cool to room temperature.

Enjoy!