Lemon Blueberry Bundt Cake


Thanks Food.Com, great recipe!

 2 ¾ cups flour
    1 ½ teaspoons baking powder
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    1 cup butter or 1 cup margarine
    1 ¾ cups sugar
    4 eggs
    2 tablespoons lemon juice
    1 tablespoon lemon zest
    1 teaspoon vanilla extract
    1 cup buttermilk
    1 ¼ cups blueberries , tossed with
    1 tablespoon flour


Glaze:

    1 ½ cups confectioners' sugar
    8 -10 teaspoons lemon juice (or water)
    1 tablespoon corn syrup
    lemon zest (to garnish, opt.)


   
    Heat oven to 350°F Butter and flour (very well) a 12-cup bundt pan. (I used individual size bundt tin)
   
    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 (less time if making smaller cakes or muffins.  Mine cooked in 35 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.