Blueberry Lemon Bundt Cake
1/3 cup butter, softened
1 cup white sugar
1 lemon, juiced (about 3 TBL)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon zest
1 cup blueberries
2 tablespoons lemon juice
1 cup powdered sugar
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a bundt pan. In a medium bowl, mix flour, baking powder and salt together and set aside.
In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well.
Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
For the glaze, combine powdered sugar with lemon juice. Drizzle over cake when cooled.