Best Lemon Blueberry Bundt Cake

Lemon-Blueberry Bundt Cake from Genius Kitchen

Wonderful cake that is not too sweet and nice and dense.  I think next time I will try a little more lemon in the cake.

READY IN: 1hr 5mins	SERVES: 16

Ingredients 

• 2 ³⁄₄ cups flour
• 1 ¹⁄₂ teaspoons baking powder
• ¹⁄₄ teaspoon baking soda
• ¹⁄₄ teaspoon salt
• 1 cup butter or 1 cup margarine
• 1 ³⁄₄ cups sugar
• 4 eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest (1 lemon)
• 1/2 teaspoon lemon extract
  
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ¹⁄₄ cups blueberries, tossed with
• 1 tablespoon flour

• Glaze

• 1 ¹⁄₂ cups confectioners' sugar
• 8 -10 teaspoons lemon juice
• 1 tablespoon corn syrup
• lemon zest (to garnish)
• Directions

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.