Lemon Blueberry Cake

Preheat oven to 350°F. Butter every nook and cranny of a 10-cup bundt pan.

In a large bowl, combine the 2 1/2 cups flour, baking powder and salt, and set aside.

In a small bowl, toss blueberries and lemon zest with 2 tablespoons of flour and set aside.

In the bowl of a stand mixer, combine the butter and sugar and beat until fluffy. Add eggs one at a time, continuing to combine after each addition. Add vanilla extract and blend again.

Mixing briefly between each addition, add 1/3 of the flour mixture and 1/2 of the buttermilk. Continue this pattern until all flour and buttermilk have been added.

Gently fold the blueberries into the batter and spread the batter evenly in the buttered bundt pan.

Bake for 50-60 minutes, or until a sharp knife comes out clean when inserted into the center of the cake. Cool cake in pan on a wire rack for about 30 minutes. Then, flip the cake out of the pan onto a serving tray, gently tap all sides of the pan and remove the cake. Cool cake completely before icing.

Meanwhile, make the icing. Combine all ingredients in the bowl of a stand mixer. Drizzle icing on the top of the cake and push gently down with a spatula so the icing falls all around.

Recipe Adapted From: Martha Stewart and Smitten Kitchen