Ingredients

• 2.5 cups fresh blueberries
• 1.5 tablespoons cake flour
• 3.25 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups white sugar
• 1 cup unsalted butter , softened
• 2 lemons , or more to taste, zested
• 3 large eggs
• 1 teaspoon lemon extract
• 0.25 cups buttermilk

Instructions

1. 1 Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
2. 2 Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
3. 3 Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
5. 5 While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

Nutrition per serving