Blueberry Lemon Bundt Cake
3 cups (375g) flour
2 tsp baking powder
1 tsp salt
10 inch (26 cm) bundt cake pan
Grease with butter
Dust with flour
2 sticks (220g) butter
1 1/2 cup (300g) sugar
3 eggs
2 tbsp lemon zest
1 tsp vanilla extract
2 tbsp lemon juice
Alternate adding flour mixture and 1 cup (240 ml) buttermilk
2 cups (200g) fresh or frozen blueberries
1 tbsp flour
Reserve about 1/4 cup
Bake for about 70 minutes into the preheated 350F (180C) oven or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and rest in the pan for about 15-20 minutes before inverting it onto a rack. Let cool at room temperature.