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1
Preheat oven to 350u00b0F. Butter every nook and cranny of a 10-cup bundt pan.
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In a large bowl, combine the 2 1/2 cups flour, baking powder and salt, and set aside.
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3
In a small bowl, toss blueberries and lemon zest with 2 tablespoons of flour and set aside.
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4
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.
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5
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.
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6
Gently fold the blueberries into the batter and spread the batter evenly in the buttered bundt pan.
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7
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.
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8
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.
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9
Recipe Adapted From: Martha Stewart and Smitten Kitchen
