Just Divine Blueberry Bundt Cake

I found this recipe recently and it is just divine!  The only change I made is using only all purpose flour, rather than almond flour.  Serve it to guests and prepare for compliments!

2 1/2 cups all purpose flour
1/3 cup almond flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1 cup butter at room temperature
3 eggs at room temperature
1 cup buttermilk
1/2 cup lemon curd
1 tsp vanilla extract
2 tsp lemon zest
1 to 2 cups fresh blueberries

Glaze:

2 1/2 cups confectioners sugar
1/4 cup lemon juice
1 tsp lemon zest
1/8 tsp salt
1 tsp butter

Preheat oven to 350 and prepare bundt pan.  I use Baker's Joy.

Combine sugar and butter in a mixer and beat until fluffy on high speed about 4 minutes.  Reduce speed to low, add eggs, one at a time, beating after each addition.

Mix in about 1/3 of the flour, then add 1/3 of the lemon curd, lemon zest, and vanilla extract.  Repeat until complete. Fold in blueberries.

Pour batter into prepared pan.  Bake 55 to 65 minutes, or until toothpick comes out clean.  Allow cake to cool in pan about 30 minutes, then turn out onto plate.

Prepare glaze:  Stir confectioners sugar, lemon juice, lemon zest, and salt.  Place butter on top of the glaze and microwave until mixture bubbles and butter is melted, about 1 minute.  Whisk until smooth.  Allow glaze to cool, then pour over cake.  Optional:  Top glaze with fresh blueberries.