Lemon Blueberry Cake

1 cup butter (2 sticks) (226g), room temperature

2 cups (400g) sugar

4 large eggs, room temperature

2 1/2 tablespoons freshly grated lemon zest

2 1/2 tablespoons lemon juice

3 cups (360g) flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (240ml) buttermilk

1 1/2 (9 ounces) cups (255g) fresh blueberries 

1. beat butter and sugar until light and fluffy. Add eggs one at a time until well combined. Add lemon juice and zest

2. mix flour, baking soda and salt. Add flour to butter mixture in 3 additions, alternating with buttermilk. Fold in blueberries

3. Transfer batter to a greased and floured Bundt pan. Smooth surface with a spatula. Bake at 325°F (160°C) for 1 hour 15 minutes. Transfer to a wire rack and allow to cool for 45 minutes

Glaze

1/2 cup (56g) confectioners sugar

1/2 cup (120ml) lemon juice

2 teaspoons grated lemon zest

1. combine all ingredients

2. invert cake, prick the surface all over with a skewer. Brush the glaze over the cake, and allow to cool completely before serving