Lemon Blueberry Bundt Cake

Bundt cakes are great.  You have one baking pan, rather than with layer cakes, and using a glaze is quicker than frosting 2 or 3 layers!  I like using my Lodge Manufacturing cast iron bundt pan.

1 cup butter

1 3/4 cups sugar

4 eggs

3 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla

2 3/4 cup flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 cup blueberries

Glaze: 1 cup confectioners' sugar, 1 tablespoon water, few drops lemon juice.  Make sure cake is completely cooled before adding glaze.

Preheat oven to 350.

In large bowl, beat butter and sugar until fluffy.  Beat in eggs one at a time.  Add lemon juice, lemon zest, and vanilla.

In separate bowl, combine flour, baking powder, baking soda, and salt.

Beat in flour mixture alternating with buttermilk.  Beat well.

*Put 1/3 of the cake batter into a prepared bundt pan.  Put 1/3 of the blueberries on top.  Repeat from *

Bake at 350 for 50 to 55 minutes.

Note:  I have had good luck using Baker's Joy with flour spray in my pan.  The cake just slides right out.  I like it better than Pam spray.