Blueberry Bundt Cake Recipe

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®).

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.

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.

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.

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.