This Lemon Blueberry Bundt Cake has a moist and buttery crumb, full of blueberries, and bright lemony flavor! It's guaranteed to put a smile on your face!
In a large bowl combine the flour, baking powder, baking soda, and salt; set aside.
In a medium bowl combine the buttermilk, eggs, vanilla, zest and lemon juice; set aside.
Beat the butter and sugar together on medium-high speed until smooth and creamy, scraping sides often. Add remaining dry and wet ingredients and stir just until combined. Fold in blueberries.
Pour batter into prepared pan. Bake for 45-50 minutes or until a toothpick inserted into center comes out clean. Allow cake to cool for at least 45 minutes before dumping out. DO NOT try to do this sooner or the cake will stick! Then invert onto a serving plate.
Once the cake has cooled completely drizzle with the powdered sugar glaze or sprinkle with powdered sugar.