2-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Zest of 1 lemon

1 cup butter, at room temperature

1-3/4 cup sugar

3 eggs, at room temperature

1/2 teaspoon good vanilla

3/4 cup buttermilk

2 tablespoons all-purpose flour

3 cups blueberries (I used frozen)

Glaze:

2 cups powdered sugar

2 to 3 tablespoons milk

1 tablespoon softened butter

Preheat oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan.

Combine 2-1/2 cups flour, baking powder, and salt in a medium-sized bowl.

In a large mixing bowl, add the sugar and the lemon zest. Add the butter, and cream mixture on medium speed for about 3 to 5 minutes until thoroughly combined.

Reduce speed to low, and add in the eggs one at a time, mixing for a minute between adding each egg. Scrape down sides of the bowl, and add the vanilla.

Add in some of the flour followed by some of the buttermilk, and mix until combined. Repeat until all flour and buttermilk have been added.

In a separate bowl, combine the 2 tablespoons of flour and the blueberries. Toss to coat berries. Gently fold the blueberries into the cake batter.

Pour the cake batter into the prepared Bundt pan, and smooth out the top of the batter.

Bake at 350 degrees for 55 to 60 minutes (mine took about 65 in my oven), or until it tests done with a toothpick. Cool for 30 minutes on a wire rack, then turn out onto a serving plate. Let cool completely before glazing.

To make the glaze: Whisk together the powdered sugar, milk, and butter. Glaze should be thick, but you can add more milk 1 teaspoon at a time to make it thinner.

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